Cashew Free Cilantro Lime Pesto
Most store-bought pestos lean on pine nuts or cashews as their base, which makes them a no-go for anyone navigating tree nut concerns. This vibrant sauce takes a completely different route, building its rich, nutty backbone from toasted pepitas instead. A quick turn in a dry skillet coaxes out their natural depth before they hit the blender, giving the finished pesto a toasty, slightly earthy quality that pairs beautifully with the bright punch of fresh cilantro and two whole limes. Ground cumin adds a subtle warmth that ties everything together in a way that feels both familiar and a little unexpected. The optional jalapeño is a smart move if you want a gentle kick, and the olive oil drizzled in while the machine runs gives the sauce that glossy, cohesive texture you want clinging to pasta, grain bowls, or grilled proteins. A splash of water at the end lets you dial in the consistency so it pours in a thick, luscious ribbon rather than sitting in a stiff clump. It's the kind of sauce that makes you want to put it on everything.
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!