Lupin Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and punchy with citrus, this pesto takes a sharp left turn from the classic Italian version and lands somewhere far more exciting. Toasted pistachios bring a buttery richness that pairs beautifully with the bold freshness of cilantro and mint, while lime juice and zest keep every bite lively and vibrant. A whisper of cumin ties it all together, giving the whole thing a subtle warmth that makes it feel like more than the sum of its parts. The food processor does the heavy lifting here — a few quick pulses and a slow drizzle of olive oil are all it takes to build a coarse, spreadable paste with real texture and depth. Lupin flour and lupin-based fillers have quietly crept into a surprising number of store-bought condiments and sauces, so making your own from scratch is genuinely the safest and most satisfying route. Every ingredient in this recipe is straightforward and easy to source, with no hidden legume derivatives to worry about. Slather it on grilled chicken, toss it through pasta, spread it on flatbread, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your fridge.
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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
- 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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