Soy Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil and pine nuts for fresh cilantro, mint, and buttery pistachios with a hit of lime. The result is something bright, a little earthy, and genuinely addictive — the kind of condiment that makes everything it touches taste more alive. Cumin and optional red pepper flakes add just enough warmth to keep things interesting without overwhelming the fresh herb flavor. The whole thing comes together in a food processor in minutes, making it one of those recipes that feels far more impressive than the effort involved. Because every ingredient here is whole and straightforward — herbs, nuts, citrus, olive oil — there's no need to scan labels for hidden soy derivatives the way you might with store-bought sauces and condiments. Spread it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip — it's endlessly versatile. Store it in a jar in the fridge and you'll find yourself 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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