Cilantro, mint, cashews, and basil are blended in a food processor for a fresh, herb-forward take on classic pesto. Spread it on toast, use it on sandwiches, or pair it with fish and vegetables to add bright, green flavor.
I’ve come to really appreciate growing herbs. We cultivate basil, opal basil, dill, thyme, cilantro, and mint in our garden. Fresh herbs boost nutrition and enliven almost any dish.
Pesto is highly adaptable—adjust the herbs, nuts, and cheese to suit your taste. I use cashews here because they’re economical and add a creamy texture, plus we enjoy snacking on them. If you prefer, swap in walnuts, almonds, or pine nuts for a different profile.
This pesto emphasizes herb flavor, so it’s bold and aromatic. It’s excellent on a turkey sandwich, grilled salmon, roasted vegetables, or simply dolloped onto sliced cherry tomatoes.
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Ingredients & Equipment
- Cilantro
- Mint
- Basil
- Lemon juice — A small amount brightens the pesto and balances the olive oil
- Cashews — Because cashews and parmesan are salty, omit added salt initially. Taste at the end and add a pinch of kosher salt only if needed.
- Olive oil — Helps emulsify the mixture for a silky texture
- Parmesan — Provides savory, cheesy depth
Equipment: a small food processor works best for this quantity. If you only have a large processor, consider doubling the recipe so the blades reach all ingredients and you get the right consistency.
How to make cilantro mint pesto
Keep a spatula nearby to scrape the sides as you work. In the bowl of a small food processor, combine the cilantro, mint, basil, and cashews. Pulse until the mixture breaks down and looks evenly chopped, pausing to scrape down the sides as needed.
Add the parmesan and pulse a few more times to incorporate. Pour in the lemon juice and pulse again. With the processor running, slowly drizzle in the olive oil so the ingredients emulsify and form a smooth, cohesive paste. Stop occasionally to scrape the bowl and ensure an even texture.
Transfer the pesto to a container and refrigerate. It will keep for up to five days; you can also freeze portions for longer storage.
Tips & Substitutions
- Process thoroughly so the pesto is emulsified and free of large chunks.
- Adjust parmesan to taste—add more for a richer, cheesier flavor.
- Mint can be slightly bitter; if you prefer a milder pesto, substitute extra basil or cilantro instead of some or all of the mint.
- If you don’t like cashews, use walnuts or raw almonds for a different texture and flavor.
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Cilantro Mint Pesto
Carolyn
8
0
Equipment
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Small food processor
Ingredients
- ⅓ cup cilantro, loosely packed
- ¼ cup mint, loosely packed
- ¼ cup basil, loosely packed
- 2 t. lemon juice (freshly squeezed)
- 3 tbsp cashews
- 3 to 4 tbsp olive oil
- 2 tbsp parmesan cheese
Instructions
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In the bowl of a small food processor, add the basil, mint, cilantro, and cashews. Pulse until the ingredients are finely chopped, scraping down the sides as needed. Add the parmesan and pulse a few more times to combine.
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Add the lemon juice and pulse. With the processor running, slowly drizzle in the olive oil until the mixture emulsifies and becomes smooth.
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Scrape the pesto into a container and refrigerate for up to five days. Freeze small portions if you want to store it longer.
Tried this recipe?
Let us know how it was!