Yeast Free Cilantro, Mint & Pistachio Pesto
Bright, herby, and a little unexpected, this pesto swaps the usual basil and pine nuts for fresh cilantro, mint, and crunchy dry-roasted pistachios — and the result is genuinely addictive. A hit of lime juice and zest keeps everything tasting vivid and fresh, while a pinch of cumin adds just enough warmth to make you wonder why you ever made pesto any other way. The whole thing comes together in a food processor in minutes, no cooking required, which means maximum flavor with minimal effort. Because it's built entirely from whole herbs, nuts, citrus, and olive oil, there's nothing hidden to worry about — no fermented ingredients, no packaged sauces, no sneaky additives that can be tricky to avoid. It's the kind of condiment that earns its place in the fridge fast: swipe it on flatbread, toss it with roasted vegetables, stir it into grain bowls, or use it as a dipping sauce for whatever's on the table. Taste as you go at the end — a little extra lime juice or a pinch more salt can take it from good to absolutely brilliant.
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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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