Emulsifier Free Cilantro Lime Pesto
This vibrant, herby sauce is everything you want in a condiment — bright, garlicky, a little citrusy, and just enough heat if you let the jalapeño join the party. Most store-bought pestos and sauces rely on emulsifiers to hold their texture together, but this one achieves a beautifully cohesive, spoonable consistency through nothing more than a steady drizzle of olive oil and a splash of water. Every ingredient here is whole and recognizable, which means you know exactly what you're eating. Toasting the pepitas first is a small step that pays off big, adding a nutty depth that makes this feel far more complex than the ingredient list suggests. The food processor does the heavy lifting, and a few pulses is all it takes to go from a pile of fresh cilantro to a sauce that clings perfectly to grilled chicken, roasted vegetables, grain bowls, or a warm tortilla. A squeeze more lime or a pinch of extra salt at the end lets you dial it in exactly to your taste.
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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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