Vegan Cilantro, Mint & Pistachio Pesto
Bright, herby, and just a little unexpected, this pesto swaps out the usual basil and pine nuts for a vibrant combination of fresh cilantro, mint, and buttery dry-roasted pistachios. A generous hit of lime juice and zest keeps everything tasting alive and punchy, while a whisper of cumin adds a warm, earthy undercurrent that makes the whole thing feel a little more interesting than your average sauce. Because every ingredient here is entirely plant-based — fresh herbs, nuts, olive oil, citrus — there's no need to hunt down specialty substitutes or second-guess a label. The food processor does the heavy lifting, bringing it all together into a coarse, spreadable paste that clings beautifully to pasta, grain bowls, roasted vegetables, or a thick slice of crusty bread. A pinch of red pepper flakes is optional but genuinely worth it if you want a little heat sneaking in at the finish. Make a jar on Sunday 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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