Pescatarian Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, swapping in fresh cilantro and mint for a flavor that's bright, cooling, and just a little unexpected. Dry-roasted pistachios bring a rich, buttery depth that pairs beautifully with the sharp hit of fresh lime juice and zest, while a whisper of cumin ties everything together with subtle warmth. The whole thing comes together in a food processor in just a few pulses, making it one of those effortless condiments that somehow tastes like you spent way more time on it than you did. It's naturally plant-based and completely free of meat, so it fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds — just good, clean ingredients doing their thing. Swirl it into pasta, spoon it over grilled fish or shrimp, spread it on flatbread, or use it as a dipping sauce for roasted vegetables. The optional pinch of red pepper flakes adds a gentle kick if you want a little heat, and a final squeeze of lime at the end keeps the flavors punchy and fresh. Make a jar on Sunday and you'll find yourself reaching 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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