Nutmeg Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold departure from the classic Italian version, leaning into bright cilantro, cooling mint, and the rich, 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 in the best possible way. It comes together in a food processor in minutes, making it one of those sauces you'll want to keep on rotation all season long. The ingredient list is refreshingly straightforward — fresh herbs, whole spices, olive oil — so there's no guesswork about what's actually in it. Toss it with pasta, spread it on flatbread, dollop it over grilled chicken or roasted vegetables, or use it as a dipping sauce for whatever's on the table. The recipe encourages you to taste and adjust at the end, so you can dial up the lime or salt until the flavor is exactly where you want it. Once you make a batch, you'll find yourself reaching for this jar constantly.
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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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