BHA & BHT Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is the kind of condiment that makes everything it touches taste more alive. Fresh cilantro and real lime juice do all the heavy lifting here, delivering bold flavor without any of the synthetic preservatives that sneak into so many store-bought sauces and condiments. Avoiding BHA and BHT can be genuinely tricky with packaged pestos and jarred sauces, but when you blend it yourself from whole ingredients, you know exactly what's in the jar. Toasting the pepitas in a dry skillet before blending is a small step that pays off big — it deepens their nutty flavor and gives the finished pesto a subtle richness. A touch of cumin and optional jalapeño round out the heat and earthiness, while the olive oil brings everything together into a silky, spoonable sauce. Drizzle it over grilled proteins, toss it with pasta, swirl it into grain bowls, or use it as a dip — it's endlessly versatile and comes together in minutes.
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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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