Cinnamon 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 depth and satisfying body that you'd normally expect from pine nuts, while fresh lime juice and zest keep the whole thing vibrant and bold. A touch of cumin adds just enough warmth without leaning on any spice that could be a problem for people navigating cinnamon sensitivities — every single ingredient here is straightforward and easy to verify. The optional jalapeño nudges it toward something a little more exciting, but the base recipe is already packed with personality on its own. It comes together in a blender in minutes and works beautifully as a pasta sauce, a dip, a sandwich spread, or drizzled over grilled chicken and roasted vegetables. Adjusting the consistency with a splash of water means you can dial it in exactly to how you want to use it that day.
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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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