Xanthan Gum Free Cilantro, Mint & Pistachio Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil and pine nuts for fresh cilantro, mint, and buttery dry-roasted pistachios. The lime juice and zest give it a bright, citrusy backbone, while a whisper of cumin adds just enough warmth to make every bite feel a little unexpected. It all comes together in a food processor in minutes — no cooking, no fuss, just punchy, layered flavor. Because the recipe relies entirely on whole herbs, nuts, citrus, and olive oil, there are no thickeners or stabilizers hiding anywhere in the mix, making it a genuinely clean option for anyone navigating ingredient sensitivities. Spread it over grilled chicken or fish, toss it with roasted vegetables, swirl it into yogurt, or use it as a dipping sauce — it's endlessly versatile. Store it in a sealed jar in the fridge and it's ready to elevate whatever you're cooking 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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