Barley Free Cilantro Lime Pesto
This vibrant, herby pesto swaps traditional pine nuts and basil for toasted pepitas and a generous heap of fresh cilantro, making it a bright, boldly flavored sauce that feels totally fresh. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden barley lurking in a store-bought condiment. Toasting the pepitas first is the secret weapon — just a couple of minutes in a dry skillet coaxes out a deep, nutty richness that anchors the whole sauce. Fresh lime juice, lime zest, and a whisper of cumin give it a citrusy, lightly smoky backbone, and the optional jalapeño adds a gentle kick if you're feeling bold. The food processor does the heavy lifting, bringing everything together into a thick, spoonable sauce with just enough texture to keep things interesting. Drizzle it over grilled chicken, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip — it's the kind of versatile condiment that quietly improves everything it touches.
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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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