Pecan Free Cilantro, Mint & Pistachio Pesto
This vibrant, herby pesto is a bold departure from the classic Italian version, leaning into bright cilantro, cool mint, and the rich, buttery crunch of pistachios for something that feels genuinely exciting. The lime juice and zest give it a citrusy lift that makes the whole thing pop, while a whisper of cumin adds just enough warmth to keep you coming back for another taste. It all comes together in a food processor in minutes — a few quick pulses and a slow drizzle of olive oil are all it takes to land a coarse, spreadable paste that's deeply flavorful and endlessly versatile. Spoon it over grilled chicken or fish, toss it through pasta, spread it on flatbread, or use it as a dipping sauce — it genuinely works everywhere. Because the recipe calls for pistachios rather than tree nuts like pecans or walnuts, it's a naturally safe choice for anyone navigating pecan allergies without having to swap or substitute a single thing. The ingredient list is clean and straightforward, so there's no guesswork about what's going into the jar. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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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