Nightshade 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. The lime juice and zest keep everything tasting fresh and lively, while a touch of cumin adds just enough warmth to make the whole thing feel a little unexpected. For anyone navigating a nightshade-free kitchen, traditional pesto recipes are usually safe — but store-bought versions and restaurant sauces often sneak in sun-dried tomatoes or chili-based ingredients that quietly break the rules. This one is built entirely from herbs, nuts, citrus, and olive oil, so there's nothing to second-guess. The food processor does most of the work in under five minutes, and what you end up with is a coarse, spreadable paste that's equally at home on grilled chicken, tossed through pasta, or slathered on flatbread. The optional red pepper flakes are easy to leave out if you're keeping things strictly nightshade-free, giving you full control over every bite. Make a jar on Sunday and you'll find yourself reaching for it 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)
Can be omittedred pepper flakes
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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