Low Sugar Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas bring a subtle nuttiness and body that you'd normally get from pine nuts, making this a clever twist on a classic that still delivers real depth and richness. Every single ingredient here is exactly what it says it is — fresh cilantro, real lime juice, olive oil, cumin — with zero sweeteners or hidden additives to worry about. That matters more than you'd think, since plenty of store-bought pestos and sauces sneak in sugar to balance acidity or extend shelf life. Here, the balance comes entirely from the lime zest, a whisper of garlic, and the natural richness of the oil and seeds. The optional jalapeño adds a gentle heat that plays beautifully against the bright citrus, and a quick water adjustment at the end gives you total control over the final texture. Spoon it over grilled chicken, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip — it's endlessly versatile and genuinely hard to stop eating.
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Learn more →Ingredients
6 servings
- ⅓ cup raw pepitas (pumpkin seeds)
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 clove garlic, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ¼ tsp ground cumin
- ¼ tsp kosher salt, plus more to taste
- ¼ cup extra-virgin olive oil
- 1–2 tbsp water, as needed to thin
- 1 jalapeño, seeded and roughly chopped (optional)
Instructions
- 1
Toast the pepitas in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted pepitas, cilantro, garlic, lime juice, lime zest, cumin, and salt in a food processor or blender. Add the jalapeño, if using. Pulse 8–10 times until the mixture is coarsely chopped.
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