Shellfish Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold departure from the classic basil version, and once you taste it, you may never go back. Toasted pistachios bring a buttery richness that pairs beautifully with the bright, grassy punch of fresh cilantro and mint, while lime juice and zest keep everything lively and citrusy. A touch of cumin adds just enough warmth to make the whole thing feel a little unexpected in the best possible way. The food processor does all the heavy lifting — a few quick pulses and a slow drizzle of olive oil are all it takes to bring it together into a coarse, spreadable paste that clings perfectly to pasta, grilled vegetables, or crusty bread. Every single ingredient here is naturally free from shellfish and any seafood-adjacent concerns, so there's no label-reading required and no compromises on flavor. It keeps well in an airtight jar in the fridge, making it an easy, make-ahead condiment that punches way above its weight 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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