Macadamia Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the bright, grassy punch of cilantro with cool mint, toasty pistachios, and a hit of fresh lime. The food processor does all the heavy lifting, bringing everything together into a coarse, spreadable paste that's deeply flavorful and endlessly versatile. A touch of cumin and optional red pepper flakes give it a subtle warmth that makes it feel a little more adventurous than your average condiment. Pistachios bring a buttery richness and satisfying texture without any of the macadamia nut concerns that can sneak into store-bought pestos and specialty nut blends. The lime juice and zest keep the whole thing tasting impossibly fresh, so it works just as well spooned over grilled chicken or fish as it does tossed through pasta or spread on crusty bread. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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