Mint-Pistachio Pesto
Updated Nov. 20, 2025
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup shelled roasted pistachios
- 2heaping cups fresh mint leaves
- 1½cups loosely packed fresh cilantro leaves and tender stems
- 2large garlic cloves, roughly chopped
- 1small serrano pepper, membranes and seeds removed, roughly chopped (optional; leave the seeds in for more spice)
- 1medium lemon, zested
- 2tablespoons freshly squeezed lemon juice
- 1 to 2tablespoons pure pomegranate molasses
- ½teaspoon Aleppo pepper (optional; omit for less heat)
- ⅓cup extra-virgin olive oil, plus more as needed
- Kosher salt (such as Diamond Crystal) or sea salt
Nutritional analysis per serving (1 servings)
1209 calories; 102 grams fat; 14 grams saturated fat; 0 grams trans fat; 67 grams monounsaturated fat; 17 grams polyunsaturated fat; 71 grams carbohydrates; 23 grams dietary fiber; 32 grams sugars; 21 grams protein; 1167 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a food processor, blend the nuts until almost ground. Add the mint, cilantro, garlic and serrano (if using) and blend again until a paste forms. Add the lemon zest and juice, 1 tablespoon of the pomegranate molasses and the Aleppo pepper (if using) and blend until it starts to come together. Scrape the pesto into the center near the blades.
- Step 2
With the motor running, stream in the olive oil. Stop and scrape down the sides as you go, streaming in more as needed until you have a relatively smooth texture. Add 2 tablespoons of water and blend again. This makes for a spreadable consistency; for a pourable consistency, add 1 to 2 tablespoons more water.
- Step 3
Season to taste with salt. For more tanginess, add another tablespoon pomegranate molasses. Store in a sealed jar in the fridge for 5 to 7 days or freeze for up to 6 months.
Private Notes
Comments
@Juliana your pistachios could also be the culprit. For the ultimate green color, pistachios need to be blanched to remove the brown papery peel. Some stores offer pistachios already blanched and roasted.
@Juliana the brown culprit might be the pomegranate molasses
@ Google says you can substitute with balsamic glaze. I’m going to try that tonight1
This stuff is delicious! I tried it swirled into a soup I thought I’d botched by leaving it sit (Spicy Miso Lentil, Ali Slagle, actually excellent) and that, and a little feta made magic. We loved it. A lot. I now have mint growing in the window to snip at until spring. This pesto packs a lot of flavor. Use it to jazz up food that needs a boost, as the interesting new thing on a party platter, or whatever strikes you. Have fun.
This is the most delicious pesto we’ve ever made! Pure genius to use pistachios rather than pine nuts, which sometimes get mealy and overwhelmed by the taste of raw garlic. The mix of fresh herbs makes it fresh and delicious — we added a handful of basil, too!
any suggestions of a substitute for cilantro? My husband is part of the 10% who hates it.
You can make it without cilantro. I accidentally forgot to add it and the pesto was still tasty with just mint, garlic, etc. I suspect that you may be able to use parsley, but it will be a different flavor than cilantro.