Chestnut Free Cilantro Lime Pesto
This vibrant, herby sauce swaps traditional pine nuts for toasted pepitas, making it a naturally nut-free spin on a classic that still delivers serious depth and richness. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, giving the pesto a warm, nutty backbone without any tree nuts in sight. Fresh cilantro, bright lime juice, a hit of zest, and a whisper of cumin come together in the food processor for something that tastes bold, fresh, and a little unexpected. An optional jalapeño adds a gentle kick if you want to lean into the heat, but the sauce is just as satisfying without it. The olive oil gets drizzled in while the machine runs, creating a smooth yet slightly textured consistency that clings beautifully to pasta, grilled proteins, or roasted vegetables. A splash of water at the end brings it to that perfect spoonable ribbon — thick enough to coat but loose enough to drizzle. It's the kind of versatile condiment 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)
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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