In a food processor, add cilantro, pistachios, garlic, parmesan (or nutritional yeast), lime juice, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil and blend until smooth. If needed, add a bit of water to reach your desired consistency. Set aside.

In the same food processor, combine chickpeas, tahini, lime juice, garlic, cumin, and salt. Blend until somewhat smooth. With the processor running, drizzle in olive oil and continue blending until creamy. Add ½ cup of the prepared Cilantro Pistachio Pesto and blend again, adding water if needed to reach a smooth consistency. Taste and adjust seasoning if necessary.

Transfer hummus to a serving bowl, drizzle with extra olive oil, and garnish with extra chopped pistachios or cilantro if desired.

Enjoy with fresh veggies, pita chips, or as a spread on sandwiches!