Vegetarian Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil and pine nuts for a lively combination of fresh cilantro, mint, and buttery dry-roasted pistachios. The result is something bright, a little earthy, and deeply aromatic — the kind of condiment that makes everything it touches taste more interesting. A hit of fresh lime juice and zest keeps it zippy, while a whisper of cumin adds just enough warmth to make the flavors feel cohesive and complex. The whole thing comes together in a food processor in just a few pulses, so there's virtually no prep beyond gathering your ingredients. It's naturally meat-free without any substitutions or workarounds — just real, whole ingredients that happen to be plant-based from the start. Slather it on flatbreads, toss it with roasted vegetables, stir it into grain bowls, or use it as a dipping sauce — honestly, it's hard to find something it doesn't improve. Keep 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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