Almond Free Cilantro Lime Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this bright, herby version is genuinely addictive. Traditional pesto leans on pine nuts or almonds as its base, which makes it a no-go for anyone avoiding tree nuts — but this recipe swaps in toasted pepitas instead, and honestly, they might be even better. Raw pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, building a nutty, slightly earthy depth that anchors all that fresh cilantro and zippy lime. The cumin adds a subtle warmth that ties everything together in a way that feels completely intentional, not like an afterthought. A drizzle of olive oil and a splash of water bring it to that perfect, spoonable ribbon consistency that clings to pasta, grilled chicken, tacos, or a spoon you're pretending is a taste test. The optional jalapeño is worth adding if you want a little heat sneaking up behind the citrus. This is the kind of sauce you'll want to keep in a jar in the fridge all week.
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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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