Brazil Nut 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 pine nuts you'd find in a classic Italian pesto, bringing a nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and double hit of lime juice and zest. For anyone navigating tree nut allergies or sensitivities, pesto can be a minefield — but pepitas are seeds, not tree nuts, so this version sidesteps that concern entirely without sacrificing any richness or body. A touch of ground cumin ties the Latin-inspired flavors together, and the optional jalapeño adds a gentle kick if you're into a little heat. The whole thing comes together in a food processor in just a few minutes, and you can loosen it with water until it's exactly the consistency you want — thick enough to cling to pasta or thin enough to drizzle over grilled chicken or roasted vegetables. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.
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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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