Prepare all the ingredients. Rinse and completely pat dry the cilantro and mint herbs.
Using a food processor, add the cilantro, mint, garlic, pistachios, salt, black pepper, chili flakes, and apple cider vinegar to the food processor bowl.
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.
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.