Black Pepper Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of sauce that makes everything it touches taste more alive. Toasted pepitas stand in for the traditional pine nuts, bringing a nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and double hit of lime juice and zest. For anyone navigating a sensitivity to black pepper, store-bought pestos and condiments can be a minefield — but every single ingredient here is easy to verify and completely free of that spice. A touch of cumin adds just enough warmth to round out the flavor without any of the heat that pepper would otherwise bring. The optional jalapeño lets you dial in a gentle kick on your own terms, keeping full control in your hands. Drizzle it over grilled chicken, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — this pesto is endlessly versatile. It comes together in one blender in just a few minutes, and the result is a vibrant, restaurant-worthy condiment you'll want to keep stocked in your 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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