If you are looking to brighten up your meals with a fresh, vibrant twist, this Cilantro Pistachio Pesto Recipe is an absolute game-changer. Creamy yet zesty, with just the right hint of heat from jalapeño and a citrusy pop from lime, this pesto brings together the nutty crunch of pistachios and the herbal brightness of fresh cilantro in a way that makes every bite unforgettable. Whether slathered on toast, tossed with pasta, or dolloped over grilled veggies, this sauce adds a burst of flavor that is as simple to make as it is delicious to enjoy.
Ingredients You’ll Need
Each ingredient in this Cilantro Pistachio Pesto Recipe is thoughtfully chosen to create the perfect balance of texture, flavor, and color. The combination is straightforward but powerful, working harmoniously to deliver a pesto that feels both fresh and indulgent.
- 3/4 cup packed fresh cilantro: The star herb for bright, citrusy notes and vibrant green color.
- 1/2 cup shelled roasted pistachios: Adds a buttery, crunchy texture and rich nutty flavor.
- 1 jalapeno, seeds removed: Provides just the right touch of gentle heat without overpowering.
- 2 cloves garlic: Imparts a subtle pungency that deepens the overall taste.
- 1/2 lime, juiced: Brings acidity and freshness that lifts all other flavors.
- 3 tablespoons avocado or olive oil: Smooths and binds the pesto into a luxurious sauce texture.
- 2-3 tablespoons water, to thin pesto: Ensures the perfect consistency for easy mixing or spreading.
- ½ teaspoon salt: Highlights the natural flavors and balances the brightness.
- Freshly ground black pepper: Adds a subtle warmth and spice complexity.
How to Make Cilantro Pistachio Pesto Recipe
Step 1: Gather and Prepare Your Ingredients
Start by rinsing and packing your fresh cilantro to measure three-quarters of a cup. Shell and roast your pistachios if they’re not already roasted, and remove the seeds from your jalapeño to keep the heat mild and approachable. Peel the garlic cloves and get your lime juiced for a smooth process.
Step 2: Combine Everything in a Food Processor
Place the cilantro, pistachios, jalapeño, garlic, lime juice, oil, water, salt, and pepper into the food processor bowl. This method ensures even blending so every bite bursts with flavor.
Step 3: Process Until Smooth and Creamy
Pulse the mixture until a smooth, creamy texture forms. You might need to scrape down the sides once or twice to make sure everything is thoroughly combined. Adjust the thickness with the remaining water as needed to achieve that perfect pesto consistency.
Step 4: Taste and Adjust Seasonings
Give your pesto a quick taste test and add more salt, pepper, or lime juice based on your preference. This step ensures your pesto suits your palate before serving.
How to Serve Cilantro Pistachio Pesto Recipe
Garnishes
Top your dishes with a sprinkle of crushed pistachios or a few fresh cilantro leaves to echo the pesto’s crunch and herbaceous notes. A light drizzle of high-quality olive oil also adds a glossy finish and subtle richness.
Side Dishes
This pesto complements a wide range of side dishes from simple grilled chicken breasts and roasted vegetables to creamy polenta or fresh pasta. It also works beautifully as a topping on tacos, fish, or even as a sandwich spread.
Creative Ways to Present
Try dolloping this Cilantro Pistachio Pesto Recipe on warm flatbreads with a scattering of feta cheese for an easy appetizer, or swirl it into soups just before serving to add fresh excitement. It’s equally amazing blended into salad dressings or tossed with cooked quinoa for a vibrant, healthy bowl.
Make Ahead and Storage
Storing Leftovers
Store leftover pesto in an airtight container in the refrigerator for up to 3-4 days. To maintain its vibrant color, pour a thin layer of olive oil over the top before sealing the container. This helps prevent oxidation and keeps the flavors fresh.
Freezing
Freezing is a fantastic option for long-term storage. Spoon your Cilantro Pistachio Pesto Recipe into ice cube trays and freeze until solid. Then, transfer the cubes to a sealed bag or container, and defrost as needed for easy, ready-to-use portions that won’t lose any of their fantastic taste.
Reheating
This pesto is best enjoyed cold or at room temperature to keep the fresh herbs vibrant, but if you want to warm it slightly, toss it into a hot dish just before serving rather than heating it directly. This preserves the bright flavors without cooking away the freshness.
FAQs
Can I substitute pistachios with another nut?
Absolutely! While pistachios provide a unique flavor, you can swap in cashews, walnuts, almonds, pumpkin seeds, or sunflower seeds. Cashews are a popular choice because they create a creamy texture and slightly sweet taste.
How spicy is the pesto with jalapeño?
The jalapeño seeds are removed to keep the heat mild; however, the pesto does have a gentle warmth. You can leave the seeds in for more spice or omit the jalapeño entirely if you prefer no heat.
Can I make this pesto without a food processor?
Yes, you can finely chop all ingredients by hand and then mix thoroughly with a spoon or whisk, though it will be more time-consuming. The food processor just ensures the smoothest, creamiest texture.
What dishes pair best with this cilantro pistachio pesto?
This pesto is amazing on pasta, grilled meats, fish, roasted vegetables, tacos, sandwiches, and even as a salad dressing base. Its bright, nutty flavor adds a fresh kick wherever you use it.
How long does this pesto last in the fridge?
When stored properly in an airtight container with a layer of olive oil, it should keep well for 3 to 4 days. Always check for freshness before using by smelling and tasting.
Final Thoughts
Once you make this Cilantro Pistachio Pesto Recipe, it’s sure to become a favorite go-to sauce in your kitchen. Its lively green color, zesty freshness, and nutty depth make it irresistibly versatile and delicious. Don’t hesitate to experiment and savor every spoonful—you’re just a few minutes away from brightening up your meals in the most flavorful way possible.
Print
Cilantro Pistachio Pesto Recipe
- Total Time: 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and flavorful Cilantro Pistachio Pesto that combines fresh cilantro, roasted pistachios, and a touch of jalapeno for a zesty twist. This quick and easy no-cook sauce is perfect for drizzling over pasta, grilled meats, or roasted veggies, adding a bright, nutty, and slightly spicy flavor to your dishes.
Ingredients
Ingredients
- 3/4 cup packed fresh cilantro
- 1/2 cup shelled roasted pistachios
- 1 jalapeno, seeds removed
- 2 cloves garlic
- 1/2 lime, juiced
- 3 tablespoons avocado or olive oil
- 2–3 tablespoons water, to thin pesto
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: Add fresh cilantro, roasted pistachios, jalapeno (with seeds removed for less heat), garlic cloves, lime juice, avocado or olive oil, water, salt, and freshly ground black pepper into the bowl of a food processor.
- Process: Pulse the food processor until the mixture becomes smooth, stopping occasionally to scrape down the sides to ensure even blending.
- Adjust Consistency and Seasoning: If the pesto is too thick, add an additional tablespoon of water at a time until the desired consistency is achieved. Taste and adjust salt and pepper as needed.
- Serve: Use immediately or store in an airtight container in the refrigerator for up to 3 days. Perfect as a sauce or dip to enhance your favorite dishes.
Notes
- Substitutions: If you prefer not to use pistachios, cashews, walnuts, almonds, pumpkin seeds, or sunflower seeds make great alternatives, with cashews providing a creamy texture.
- Remove jalapeno seeds for milder heat or leave some in for extra spice.
- This pesto is best fresh but can be refrigerated for up to 3 days in a sealed container.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican-inspired
