Oats Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold departure from the classic Italian version, swapping basil and pine nuts for fresh cilantro, mint, and buttery pistachios. The result is something bright, a little citrusy, and deeply aromatic — the kind of sauce that makes you want to put it on everything. A squeeze of lime and a whisper of cumin give it a warmth that feels both fresh and complex, while the pistachios add just enough richness to hold it all together. Because it's built entirely from whole herbs, nuts, citrus, and olive oil, there's nothing here to second-guess if you're avoiding grain-based ingredients — no fillers, no thickeners, just real food blitzed together in a food processor. It comes together in minutes and keeps beautifully in the fridge, making it an effortless way to elevate grilled proteins, roasted vegetables, grain bowls, or a simple piece of crusty bread. The optional pinch of red pepper flakes is worth adding if you like a little heat sneaking up at the end.
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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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