Carrageenan Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of condiment 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. A pinch of cumin ties it all together with a subtle warmth that feels right at home in a Latin-inspired sauce. Store-bought pestos and sauces are notorious for sneaking in additives and thickeners — including seaweed-derived stabilizers — so making your own from scratch means you know exactly what's in the jar. Every ingredient here is whole and straightforward: seeds, herbs, citrus, olive oil, and spice. The optional jalapeño adds a gentle kick if you want it, and a splash of water at the end brings the texture to that perfect, spoonable ribbon consistency. Toss it with pasta, spoon it over grilled chicken, swirl it into grain bowls, or use it as a dip — this pesto earns its place in the weekly rotation fast.
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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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