Step 1

Add the cilantro, pistachios, jalapeño, garlic, lime zest, lime juice, salt and pepper to the bowl of a food processor or blender. Blend or pulse until the ingredients are all finely chopped and well combined. Stop and scrape down the sides of the bowl as needed.

Step 2

With the blender running on a medium-high speed, pour the the olive oil into the blender in a slow and steady stream (this allows the pesto to emulsify which prevents the oil from separating later).

Step 3

Blend until you reach your desired consistency (for a thinner pesto sauce add an addition 1-3 tablespoons oil).

Step 4

Taste and season with black pepper and more salt as needed.

Step 5

Keep stored in an airtight container in the refrigerator for up to 1 week or in the freezer up to six months.