Caffeine Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas bring a nutty depth that stands in beautifully for the pine nuts you'd find in a classic pesto, while fresh cilantro, lime juice, and a hit of cumin give it a bold, Southwestern personality all its own. The optional jalapeño adds a gentle kick if you're in the mood for a little heat, but the sauce is absolutely delicious without it. Everything comes together in a blender or food processor in just a few minutes, making it one of those effortless recipes that feels far more impressive than the effort involved. Because every ingredient here is naturally free of stimulants — no coffee, tea, chocolate, or anything of the sort — it's a completely worry-free addition to your table. Drizzle it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce for warm tortillas. Once you have a jar of this in the fridge, 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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