Paraben Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil for a lively combination of fresh cilantro and mint that tastes bright, cooling, and a little unexpected all at once. Dry-roasted pistachios bring a buttery richness and subtle crunch, while fresh lime juice and zest keep every bite tasting clean and alive. A whisper of cumin ties it all together with just enough warmth to make you wonder why you ever made pesto any other way. Every ingredient here is whole, fresh, and straightforward — no preservatives, no additives, no mystery — which makes this a genuinely reassuring recipe for anyone navigating concerns about synthetic compounds in packaged condiments and sauces. The food processor does all the heavy lifting, so you go from a pile of fresh herbs to a gorgeous, spreadable paste in just a few minutes. Spoon it over grilled proteins, toss it with pasta, swipe it across flatbread, or eat it straight from the jar — honestly, no judgment. It keeps beautifully in an airtight container, so you can make a batch and reach for it all week long.
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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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