Chicken 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 bring a nutty, slightly earthy depth that holds its own against the bold cilantro and fresh lime, creating a pesto that feels both familiar and completely unexpected. A touch of cumin ties it all together with a subtle warmth, and the optional jalapeño gives you just enough heat to keep things interesting. Because it's built entirely from plants and pantry staples, there's no need to scan labels or worry about hidden poultry-based broths or additives sneaking into your sauce. The food processor does most of the heavy lifting — a few pulses, a slow drizzle of olive oil, and you're done. Spoon it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a dip for crusty bread. It's one of those versatile, crowd-pleasing sauces you'll want to keep in your fridge at all times.
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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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