Go Back
Print
Cilantro Mint & Pistachio Pesto

Vegan Cilantro Mint & Pistachio Pesto with doTERRA Cilantro, Lime, and Pink Pepper Essential Oils

Course Appetizer, Side Dish
Cuisine American
Keyword Cilantro Essential Oil, doTERRA Essential Oils, Fresh Cilantro, Fresh Mint, Lime Essential Oil, Pesto, Pink Pepper Essential Oil, Toasted Pistachio, Vegan
Author Carolyn

Ingredients

  • 1 Bunch Fresh Organic Cilantro (using both leaves & stems)
  • 1 Bunch Fresh Organic Mint (using leaves & soft stems)
  • 3 Garlic Cloves, Sliced
  • 3/4 Cup Toasted Pistachios
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Dried Chili Flakes
  • 1/4 Cup Raw Apple Cider Vinegar
  • 1/3 Cup Extra-Virgin Olive Oil
  • 4 Drops doTERRA Lime Essential Oil
  • 3 Drops doTERRA Cilantro Essential Oil
  • 2 Drops doTERRA Pink Pepper Essential Oil

Instructions

  1. Prepare all the ingredients. Rinse and completely pat dry the cilantro and mint herbs.

    Cilantro Mint Pistachio and Garlic
  2. Using a food processor, add the cilantro, mint, garlic, pistachios, salt, black pepper, chili flakes, and apple cider vinegar to the food processor bowl.

    Demo for making cilantro mint & pistachio pesto
  3. Pulse until the herb mixture is processed. Stop to scrape down the mixture from the side of the food processor bowl. Then add the Lime, Cilantro, and Pink Pepper essential oils. Continue to process on low speed. While the food processor is running, slowly add the olive oil through the stream top of the food processor. Continue processing until the pesto reaches a desired consistency.

    Ingredients processed, doTERRA cilantro essential oil
  4. Transfer the pesto into an airtight container with a lid like a Mason jar. Since the pesto yields 1 1/2 cups, I was able to store it in an 8 oz. Mason jar and the remaining 1/2 cup in a 4 oz. Mason jar. If not using right away, the pesto can be refrigerated for up to 1-2 weeks. You can also freeze them if needed.