Mushroom Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and a little unexpected, this pesto swaps the usual basil and pine nuts for fresh cilantro, mint, and buttery pistachios — and the result is genuinely addictive. A hit of lime juice and zest keeps everything tasting vivid and alive, while a pinch of cumin adds just enough warmth to make you wonder why traditional pesto ever left it out. The whole thing comes together in a food processor in minutes, with no cooking required and zero mushroom-derived ingredients anywhere in the mix — making it a completely safe, fuss-free option for anyone navigating that restriction. Spread it over grilled chicken or fish, toss it through pasta, dollop it onto flatbread, or use it as a dipping sauce for raw vegetables — it's endlessly versatile. The coarse, spreadable texture means it clings beautifully to whatever you pair it with rather than sliding right off. Store it in a sealed jar in the fridge and it'll be ready to elevate just about anything you throw together during the week.
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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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