Nitrate & Nitrite Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the bright, grassy punch of cilantro with cool mint, buttery pistachios, and a generous hit of fresh lime. Every ingredient here is whole and unprocessed — fresh herbs, citrus, olive oil, garlic, and dry-roasted nuts — so there's nothing hidden to worry about, no cured meats, no packaged shortcuts, just clean, real food blended together. That matters more than it might seem, because a lot of store-bought condiments and flavor-packed sauces quietly sneak in preservatives that people following a nitrate- and nitrite-free lifestyle are specifically trying to avoid. Making it yourself in a food processor takes only a few minutes and puts you completely in control of what goes in the jar. The cumin adds a subtle warmth that ties the lime zest and red pepper flakes together beautifully, giving the finished pesto a complexity that feels restaurant-worthy without any fuss. Spread it on grilled chicken or fish, toss it through pasta or grain bowls, or use it as a dipping sauce — it's the kind of versatile condiment that makes everything it touches taste more alive.
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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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