Hazelnut Free Cilantro Lime Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this bright, herby version is genuinely addictive. Traditional pesto recipes almost always call for pine nuts or other tree nuts, but this one leans on toasted pepitas instead — and they bring a wonderfully nutty, slightly earthy depth that makes the whole thing sing. A quick toast in a dry skillet is all it takes to unlock their flavor before everything gets blended into a vibrant, spoonable sauce. Fresh cilantro, lime juice, lime zest, and a touch of cumin give it a bold Latin-inspired profile that's miles away from the classic Italian version. The optional jalapeño adds a gentle kick if you're into a little heat, and the olive oil gets drizzled in slowly so the texture stays silky but still has some character. It's endlessly versatile — swirl it into grain bowls, spoon it over grilled chicken or fish, toss it with pasta, or use it as a dip for warm flatbread. Once you have a jar of this in the fridge, you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!