Mustard Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering bright cilantro and cool mint with the buttery crunch of dry-roasted pistachios. A generous hit of fresh lime juice and zest keeps everything lively, while a whisper of cumin adds just enough warmth to make the whole thing feel a little unexpected. The food processor does most of the heavy lifting — a few quick pulses and a slow drizzle of olive oil are all it takes to bring it together into a coarse, spreadable paste that's deeply flavorful without being fussy. For anyone navigating mustard-free cooking, condiments and store-bought sauces are often the trickiest category, since mustard hides in everything from salad dressings to jarred pestos. This recipe keeps things completely clean — every ingredient is straightforward and easy to verify, so there's no label-reading anxiety involved. Spread it over grilled chicken or fish, toss it with pasta or roasted vegetables, or use it as a dip for warm flatbread. It also keeps beautifully in an airtight jar in the fridge, making it a smart batch-cook staple to have on hand all 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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