Fish Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of sauce 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 fresh cilantro and double hit of lime juice and zest. A pinch of cumin ties it all together with just enough warmth to keep things interesting, and the optional jalapeño is there if you want a little fire. Traditional store-bought pestos can be a minefield for anyone avoiding fish, since some versions sneak in anchovies or are processed alongside seafood-based sauces — here, every ingredient is straightforward and plant-based. The food processor does the heavy lifting, and toasting the pepitas first is a small step that pays off big in flavor. Drizzle it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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