Pork Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil for a lively duo of cilantro and mint that tastes fresh, bright, and a little unexpected. Pistachios bring a buttery richness and subtle sweetness that pairs beautifully with the citrusy punch of fresh lime juice and zest, while a touch of cumin adds just enough warmth to make every bite interesting. The whole thing comes together in a food processor in minutes — a few pulses, a slow drizzle of olive oil, and you have a coarse, spreadable paste that's ready to go. It's naturally free of any pork-derived ingredients, and since every component is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden additives. Spread it over grilled chicken, toss it with pasta, swipe it onto flatbread, or use it as a dipping sauce — it's the kind of versatile condiment that makes everything it touches taste more exciting. A pinch of red pepper flakes at the end gives it a gentle kick if you're in the mood, and a final squeeze of lime keeps the flavors sharp and alive.
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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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