Beef Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is the kind of sauce that makes everything it touches taste more alive. Toasted pepitas bring a nutty depth and subtle crunch that you'd never guess came from a quick two-minute skillet toast, and they do all the heavy lifting that pine nuts usually handle in a classic pesto. Fresh cilantro, lime juice, lime zest, and a whisper of cumin give it a distinctly Latin-inspired character that feels totally at home on grilled vegetables, grain bowls, tacos, or swirled into a bowl of soup. The optional jalapeño is worth adding if you want a gentle heat that builds slowly without overwhelming the brightness of the lime. Because every ingredient here is plant-based and straightforward, there's zero guesswork about what's in it — no hidden animal-derived additives, no label-reading stress. The food processor does most of the work, and the whole thing comes together in minutes with nothing more than a handful of fresh, honest ingredients. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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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