Mediterranean Diet Friendly Cilantro, Mint & Pistachio Pesto
This pesto is a vibrant, herb-forward twist on a classic condiment, swapping basil for a bold combination of fresh cilantro and mint that tastes bright, cooling, and just a little unexpected. Pistachios bring a buttery richness and subtle sweetness that plays beautifully against the sharp hit of fresh lime juice and zest, while a whisper of cumin ties everything together with a warm, earthy undertone. Extra-virgin olive oil is the backbone here — a cornerstone ingredient that makes this sauce feel luxurious and satisfying without anything heavy or processed. The whole thing comes together in a food processor in just a few pulses, so you get a coarse, spreadable paste with real texture rather than a smooth, featureless purée. It's the kind of sauce that makes you want to put it on everything — grilled fish, roasted vegetables, flatbread, or stirred into a grain bowl. Every ingredient earns its place, and the result is something that feels genuinely fresh and a little special without requiring much effort at all.
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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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