Cilantro, mint, cashews, and basil are ground together in a food processor for an herby take on the classic pesto. Slather on toast or add to a sandwich to give it lots of herb flavor.
I've grown to really adore herbs. We grow basil, opal basil, dill, thyme, cilantro, and mint in our garden. Not only are they good for you but they liven up any recipe.
Pesto is customizable and made to taste as you go. Other nuts or herbs can be subbed in with good success for a slightly different take on the classic. I've used cashews because they're more cost effective but also because we love snacking on them.
This is an herb-centric dish so it has a strong flavor but it's perfect if you love herbs! It's great on a turkey sandwich, grilled salmon, or sliced cherry tomatoes.
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Ingredients & Equipment
- Lemon juice - Just a small amount cuts the heaviness of the olive oil a bit
- Cashews - Since cashews and parmesan are already salty don't add any salt to this recipe. Taste at the very end and if you feel it still needs salt you can stir in a pinch of kosher salt.
- Olive oil - To bring all the ingredients together
- Parmesan - Adds a bit of creamy parmesan flavor to the recipe
You will also need a food processor. I use a small food processor for this recipe. If you only have a large one you may need to double the recipe to get the consistency right.
How to make cilantro mint pesto
Make sure you have a spatula handy as you will have to scrape down the sides of the bowl a couple times.
In a small food processor add the herbs, and cashews then pulse really well before adding the parmesan cheese and pulse some more.
Add the lemon juice and pulse while slowly drizzling in the olive oil. Adding the olive oil gradually while the food processor is running helps all the ingredients emulsify. Stop and scrape the sides of the food processor as necessary. I did it quite a few times.
Tips & Substitutions
- Process it really well so its emulsified with no large chunks of anything.
- Pesto is to taste so feel free to add more parmesan if you like it that way.
- Mint is slightly bitter so if you aren't a fan of mint try subbing in more basil or cilantro in it's place.
- If you don't like cashews then walnuts or raw almonds are also a good choice.
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Cilantro Mint Pesto
- Small food processor
- 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
- In the bowl of a small food processor add the basil, mint, cilantro, and cashews. Pulse really well and scrape down the sides of the bowl. Add the parmesan and pulse a few more times.
- Add the lemon juice and pulse again. While the food processor is still running slowly drizzle the olive oil into the food processor and continue to process it until all the ingredients are emulsified.
- Scrape the pesto into a container and refrigerate for up to 5 days.
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