Turkey Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and just a little unexpected, this pesto swaps the usual basil-and-pine-nut formula for something with a lot more personality. Cilantro and fresh mint bring a cool, almost floral lift, while dry-roasted pistachios add a buttery richness and satisfying texture that makes every spoonful feel substantial. A generous hit of lime juice and zest keeps everything tasting vivid and fresh, and a whisper of cumin ties the whole thing together with a subtle warmth. The food processor does the heavy lifting — a few pulses to break down the nuts and garlic, a slow drizzle of olive oil, and you're done in minutes. It's completely plant-based and naturally free from any poultry products, so there's no label-scanning or ingredient second-guessing required. Spread it over grilled flatbread, toss it through pasta, dollop it onto roasted vegetables, or use it as a dipping sauce — it's the kind of versatile condiment that quietly improves everything it touches. 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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