Red Meat Allergy Friendly Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the brightness of fresh cilantro and mint with the buttery crunch of dry-roasted pistachios. A generous hit of lime juice and zest keeps everything lively, while a whisper of cumin adds just enough warmth to make the flavor feel complex without being fussy. The whole thing comes together in a food processor in minutes, making it one of those sauces you'll want to keep on rotation. Because it's built entirely from fresh herbs, nuts, citrus, and olive oil, it sidesteps the beef, lamb, and pork concerns that can make so many condiments and prepared sauces tricky to navigate. Spread it over grilled chicken or fish, toss it through pasta, dollop it onto roasted vegetables, or use it as a dipping sauce — it's genuinely hard to find something it doesn't improve. The optional pinch of red pepper flakes is a small touch that punches up the heat just enough to keep things interesting. Make a jar on Sunday and you'll be 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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