Citric Acid Free Cilantro Lime Pesto
Bright, herby, and punchy, this pesto leans on fresh cilantro, toasted pepitas, and real lime juice to deliver serious flavor without any processed additives or preservatives that can sneak citric acid into your diet. For anyone navigating sensitivities to that ubiquitous preservative, store-bought sauces and condiments are basically a minefield — this one is made entirely from whole, recognizable ingredients you control from start to finish. Toasting the pepitas in a dry skillet first is a small step that pays off big, coaxing out a nutty depth that anchors the bright citrus and green herb notes beautifully. A touch of cumin adds warmth and rounds everything out so the pesto tastes complex rather than one-dimensional. The optional jalapeño brings gentle heat if you want it, and a splash of water at the end gets the consistency just right — loose enough to drizzle over grilled chicken, swirl into grain bowls, or spread across flatbread. Everything comes together in a blender in just a few pulses, making this one of the easiest homemade condiments you can keep in your fridge.
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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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