Wheat Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering bright cilantro and cool mint with the buttery crunch of dry-roasted pistachios. A generous hit of fresh lime juice and zest keeps everything lively, while a whisper of cumin adds just enough warmth to make the flavor feel complex without being fussy. The whole thing comes together in a food processor in minutes, no stovetop required. Because the recipe relies entirely on fresh herbs, nuts, citrus, and olive oil, there's no grain or flour in sight — making it a naturally safe choice for anyone avoiding wheat without any substitutions needed. Spoon it over grilled chicken or fish, swirl it into yogurt, toss it with roasted vegetables, or use it as a bold spread on a rice cracker or gluten-free flatbread. The optional pinch of red pepper flakes is a small addition that punches well above its weight if you like a little heat. Store it in a jar in the fridge 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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