This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the freshness of cilantro and mint with the buttery crunch of dry-roasted pistachios. A generous hit of lime juice and zest keeps everything bright and 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 stocked in the fridge at all times. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. Spoon it over grilled chicken or fish, toss it through pasta or roasted vegetables, spread it on flatbread, or use it as a dipping sauce for whatever's in the crisper drawer. The optional pinch of red pepper flakes is worth adding if you like a little heat sneaking in at the finish. It's the kind of versatile, crowd-pleasing condiment that disappears fast, so you might want to double the batch.
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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.
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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