Candida Diet Friendly Cilantro Lime Pesto
Bright, herby, and packed with citrus punch, this pesto swaps out the usual pine nuts and parmesan for toasted pepitas and a generous hit of fresh lime — making it a genuinely exciting condiment that happens to check every box for keeping candida in check. Traditional pesto can be a minefield of aged cheeses and ingredients that feed unwanted yeast, but this version sidesteps all of that without sacrificing any of the richness or depth you want from a good sauce. Toasting the pepitas first is a small step that pays off big, coaxing out a nutty, almost buttery flavor that anchors the whole blend. Cilantro, raw garlic, cumin, and lime zest bring layers of brightness and natural antimicrobial power — ingredients that actively support the kind of gut-friendly eating this diet is built around. The olive oil emulsifies everything into a silky, spoonable sauce with just enough texture to feel satisfying rather than thin. Drizzle it over roasted vegetables, stir it into cauliflower rice, or use it as a dipping sauce — it's versatile enough to work into almost any meal in your rotation. A splash of extra lime juice at the end lets you dial the flavor exactly where you want it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!