Rice Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and punchy with citrus, this vibrant green pesto is a serious upgrade from anything you'd find in a jar at the store. Toasted pistachios bring a buttery richness that pairs beautifully with the bold freshness of cilantro and mint, while lime juice and zest keep every bite lively and sharp. A whisper of cumin and optional red pepper flakes add just enough warmth to make the whole thing feel layered and complex without any fuss. The food processor does all the heavy lifting — a few pulses and a slow drizzle of olive oil is all it takes to bring this coarse, spreadable paste together. Naturally grain-free by design, every single ingredient here is whole and unprocessed, so there's no need to scan labels or second-guess anything. Spoon it over grilled chicken or roasted vegetables, swipe it across flatbread, toss it with zucchini noodles, or use it as a dipping sauce — it's endlessly versatile. Make a batch, stash it in a jar 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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