Low Iodine Cilantro, Mint & Pistachio Pesto
Bright, herby, and just a little unexpected, this pesto swaps the usual basil and pine nuts for fresh cilantro, mint, and buttery pistachios — and the result is something genuinely exciting. A generous hit of lime juice and zest keeps everything vibrant, while ground cumin adds a subtle warmth that makes the whole thing feel cohesive rather than chaotic. The food processor does most of the work in under a minute, so you get a gorgeous, spreadable sauce without much effort at all. For anyone navigating a low-iodine approach, this recipe is a natural fit. Every ingredient here — fresh herbs, unsalted pistachios, garlic, olive oil, and lime — falls comfortably within the guidelines, with no seafood, dairy, or iodized salt in sight. The fine sea salt called for is used in a small, controlled amount, and you can easily adjust it to taste or swap it for a non-iodized variety if you prefer to be extra cautious. Spread it over grilled chicken, toss it with roasted vegetables, or use it as a dipping sauce for flatbread — this pesto is versatile enough to work its way into almost any meal. It stores well in the fridge, so making a batch at the start of the week means you always have something bright and flavorful ready to go.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- ½ cup fresh mint leaves, loosely packed
- ½ cup dry-roasted pistachios, unsalted
- 2 cloves garlic, peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Add the pistachios and garlic to the bowl of a food processor and pulse 8–10 times until the pistachios are coarsely broken down and the garlic is finely chopped.
- 2
Add the cilantro, mint, lime juice, lime zest, cumin, salt, pepper, and red pepper flakes, if using. Pulse another 8–10 times until the herbs are finely chopped and the mixture looks uniformly crumbly.
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