Walnut Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold departure from the classic Italian version, swapping basil and pine nuts for a lively combination of fresh cilantro, mint, and dry-roasted pistachios. The result is something bright, nutty, and just a little smoky — with lime juice and zest cutting through the richness of the olive oil in the best possible way. A touch of cumin and optional red pepper flakes give it a subtle warmth that makes it feel layered and complex without any extra effort. The food processor does all the heavy lifting, bringing everything together into a coarse, spreadable paste that works beautifully as a dip, a sandwich spread, or tossed through pasta or roasted vegetables. For anyone navigating tree nut concerns, pistachios step in here as the sole nut, making this a genuinely safe and satisfying option without sacrificing any of that rich, toasty depth you want in a good pesto. Everything in the recipe is straightforward and easy to source, so you can go from pantry to jar in just a few minutes. It keeps well in an airtight container, which means you can make a batch ahead and reach 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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