Celery Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of sauce that makes everything it touches taste more alive. Toasted pepitas give it a nutty, slightly earthy backbone that holds up beautifully against the bold lime and fresh cilantro, creating a pesto that feels both familiar and completely unexpected. Traditional pesto recipes can be a minefield for people avoiding certain vegetables, but every single ingredient here is straightforward and easy to verify — no hidden extras, no filler. The optional jalapeño adds a gentle heat that plays off the cumin in the most satisfying way, though the sauce is equally delicious without it. A quick blitz in the food processor is all it takes to go from raw ingredients to a glossy, spoonable condiment with real depth. Drizzle it over grilled chicken or fish, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — it genuinely works everywhere. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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