Mint-Pistachio Pesto

Updated November 20, 2025

Recipe Overview

Total Time: 30 minutes

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

• Nuts: ½ cup shelled roasted pistachios (preferably blanched to remove the brown papery peel for vivid green; pre-blanched options available at specialty stores)

• Herbs: 2 heaping cups fresh mint leaves; 1½ cups loosely packed fresh cilantro leaves and tender stems

• Aromatics: 2 large garlic cloves, roughly chopped; 1 small serrano pepper (membranes and seeds removed for mild heat; leave seeds in for spicier flavor)

• Lemon: 1 medium lemon (zested; 2 tablespoons freshly squeezed lemon juice)

• Flavor Enhancements: 1–2 tablespoons pure pomegranate molasses (balsamic glaze as a substitute, per user testing); ½ teaspoon Aleppo pepper (optional; omit for milder heat)

• Liquid: ⅓ cup extra-virgin olive oil (plus additional oil/water for texture adjustment)

• Seasoning: Kosher salt (e.g., Diamond Crystal) or sea salt

Preparation Steps

Step 1: Base Paste Formation

In a food processor, add the roasted pistachios. Pulse until coarsely ground (avoid over-processing to retain texture; a meal-like consistency is ideal). Add the mint, cilantro, garlic, and serrano (if using). Pulse/blend until a coarse, cohesive paste forms—scrape down the sides halfway through to ensure even mixing. Add the lemon zest, lemon juice, 1 tablespoon pomegranate molasses, and Aleppo pepper (if using). Pulse again until the mixture clings together into a smooth, vibrant paste.

Step 2: Emulsify with Oil

With the food processor running on low speed, slowly stream the olive oil through the feed tube in a steady, thin stream. Blend continuously, pausing briefly to scrape down the sides with a spatula, until the mixture reaches a spreadable consistency. For a pourable texture (e.g., drizzling over pasta), add 1–2 tablespoons of water and blend until smooth. Adjust oil/water ratios to match your desired application.

Step 3: Season & Store

Taste and season with salt to taste. For extra tang, add another tablespoon of pomegranate molasses. Transfer the pesto to a sealed, airtight container (glass is ideal for visibility).

• Refrigeration: Store in the fridge for 5–7 days; stir before using (oil may separate).

• Freezing: Freeze in freezer-safe containers for up to 6 months. Thaw overnight in the fridge or microwave on low power to reheat gently before use.

Reviews & Tips

Color & Texture Troubleshooting

• Green Discoloration: Unblanched pistachios retain a brown papery peel, which may darken the pesto. Use pre-blanched pistachios for a vivid green.

• Brown Specks: Excess pomegranate molasses or unblanched pistachios may cause discoloration. Adjust quantities of these ingredients for a lighter green.

User Testimonials

• “Delicious! Swirled into Spicy Miso Lentil soup (Ali Slagle) to rescue a ‘botched’ batch—paired with feta for magic. Use it to liven up soups, spread on toast, or as a party platter star.”

• “Best pesto ever! Pistachios avoid the mealy texture of pine nuts; fresh herbs brighten it. Add basil for extra green if desired.”

Cilantro Substitution

For cilantro-avoiders: Omit cilantro and use 1½ cups fresh mint + parsley (adjust flavor slightly). A user confirmed the pesto still tasted excellent without cilantro.

Fresh Herb Tips

Grow mint indoors to snip year-round (e.g., on a windowsill) for fresh pesto through winter.

Private Note: The brown “culprit” in pesto is often unblanched pistachios or pomegranate molasses—adjust ingredients to refine color!