MSG Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the brightness of fresh cilantro and mint with the buttery crunch of dry-roasted pistachios. A generous hit of lime juice and zest keeps everything tasting alive and punchy, while a whisper of cumin adds just enough warmth to make you wonder why you ever stopped there. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with jarred sauces and seasoning blends that often sneak in hidden additives. The food processor does all the heavy lifting — a few quick pulses and a slow drizzle of good olive oil, and you have a coarse, spreadable paste that looks and tastes genuinely impressive. Spoon it over grilled chicken or fish, toss it through pasta, swipe it across flatbread, or use it as a dipping sauce for roasted vegetables — it earns its place in almost any meal. The optional pinch of red pepper flakes is a small touch that can take the whole thing from bright and fresh to bright and bold in an instant.
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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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