Eggless Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas stand in for the traditional pine nuts, bringing a nutty, slightly earthy depth that pairs beautifully with the bold cilantro and two full limes' worth of juice and zest. A pinch of cumin ties it all together with a subtle warmth that feels right at home in a Latin-inspired sauce. Because pesto can sometimes sneak in unexpected binders or enrichers, it's genuinely refreshing to have a version built entirely from plants and seeds — no animal products needed to get that luscious, cohesive texture. The optional jalapeño is worth adding if you want a little heat that lingers on the back of the palate. Spoon it over grilled chicken or fish, toss it with pasta or roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — 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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