Sesame Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering bright cilantro and cool mint with the buttery crunch of dry-roasted pistachios. A generous hit of fresh 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. For anyone navigating sesame sensitivities, store-bought pestos and condiments can be a minefield of hidden tahini or shared-facility warnings — this one is built entirely from fresh herbs, nuts, citrus, and olive oil, so you know exactly what's in it. Spread it over grilled chicken or fish, toss it through pasta or roasted vegetables, or use it as a dip for warm flatbread. The optional pinch of red pepper flakes gives it a subtle kick that takes it from good to genuinely addictive. Make a jar on Sunday and you'll find yourself reaching for it all week.
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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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