Ginger 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 bring a nutty, slightly smoky depth that stands in beautifully for the pine nuts you'd find in a classic Italian version, and the result is genuinely addictive. A hit of cumin and fresh lime zest tie the whole thing together into something that feels both bold and balanced. Many store-bought pestos and spice blends sneak in dried ginger or ginger-forward flavor profiles, so blending your own from scratch means you stay in full control of every ingredient. The food processor does most of the heavy lifting here — just toast, blend, drizzle, and taste. Thin it out to a ribbony, spoonable consistency and you've got a versatile condiment ready to go on grilled chicken, roasted vegetables, grain bowls, or swirled into a bowl of soup. The optional jalapeño is a small addition that adds a welcome kick without overwhelming the fresh, green character of the sauce.
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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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