Capsaicin Free Cilantro Lime Pesto
Bright, herby, and packed with citrus punch, this cilantro lime pesto is a brilliant twist on the classic that skips pine nuts and basil entirely in favor of bold, fresh flavors. Toasted pepitas bring a nutty, slightly earthy depth that holds its own against the vibrant cilantro and double hit of lime juice and zest. For anyone navigating heat sensitivity, the jalapeño is listed as fully optional — the base recipe delivers plenty of flavor without it, so you're in complete control. A touch of cumin ties everything together and gives the pesto a subtle warmth that reads as complex without relying on any spicy ingredients. The food processor does most of the heavy lifting, and a splash of water at the end brings it to that perfect, ribbon-like consistency that clings beautifully to pasta, grilled vegetables, or crusty bread. It's the kind of versatile sauce you'll want to keep in the 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)
Can be omittedjalapeño
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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