Dairy Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Traditional pesto leans heavily on parmesan and sometimes butter, but this version skips all of that entirely — and honestly, you won't miss a thing. Toasted pepitas bring a nutty, slightly earthy depth that holds the whole sauce together, while fresh lime juice and zest keep it lively and bold. A touch of cumin adds just enough warmth to make it feel like more than a simple herb blend. The optional jalapeño is worth adding if you want a gentle kick that builds in the background. Spoon it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip — it's endlessly versatile and comes together in under ten minutes.
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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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