Gelatin Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce brings serious flavor to just about anything it touches — grilled chicken, roasted vegetables, grain bowls, or a simple piece of crusty bread. Every single ingredient here is whole and plant-based, so there's no need to scan labels for hidden animal-derived thickeners or stabilizers that can sneak into store-bought condiments. Toasting the pepitas first is the secret weapon: it deepens their nutty flavor and gives the finished pesto a subtle richness that makes it taste far more complex than the short ingredient list suggests. The lime zest and fresh juice keep things lively and bright, while a pinch of cumin adds just enough warmth to round everything out. If you like a little heat, the optional jalapeño pushes it into genuinely exciting territory. It comes together in a blender in minutes and keeps well in the fridge, making it one of those versatile sauces you'll find yourself reaching for all week long.
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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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