Artificial Flavors Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce is built entirely from whole, recognizable ingredients — no flavor packets, no shortcuts, nothing that raises a label-reading eyebrow. Every bit of flavor here comes from real sources: toasted pepitas for nuttiness, fresh cilantro, actual lime juice and zest, a whisper of cumin, and good olive oil. Toasting the pumpkin seeds in a dry skillet before blending is a small step that pays off big, coaxing out a deep, roasty depth that makes the finished pesto taste far more complex than the ingredient list suggests. The optional jalapeño adds a clean, fresh heat that builds gently without any of the mystery that comes with bottled hot sauces or seasoning blends. A food processor brings it all together in minutes, and a splash of water at the end dials in exactly the consistency you want — thick enough to cling to pasta or grilled vegetables, loose enough to drizzle over tacos or grain bowls. It's the kind of sauce that makes you want to put it on everything, and the best part is you know exactly what's in every spoonful.
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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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