Coconut Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is the kind of sauce that makes you want to drizzle it on absolutely everything. Toasted pepitas bring a nutty depth that stands in beautifully for the pine nuts you'd find in a classic version, and the combination of fresh cilantro, lime zest, and a hint of cumin gives it a bold, unmistakably vibrant character. Many store-bought pestos and specialty sauces sneak in coconut-derived oils or emulsifiers, so blending your own from scratch means you know exactly what's going in the jar. Extra-virgin olive oil is the only fat here, keeping the texture silky and the flavor clean. The optional jalapeño is a small addition that pays off big if you like a little heat threading through the brightness. It comes together in a food processor in just a few minutes, and the result is a thick, spoonable sauce that works on grilled proteins, grain bowls, roasted vegetables, or stirred into pasta. Make a batch, taste it, and try not to eat it straight off the spoon.
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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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