High Fructose Corn Syrup Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce is the kind of condiment 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 bold cilantro and fresh lime. Every single ingredient here is whole and unprocessed — no sweeteners, no syrups, nothing hiding in a bottle — so you can blend with total confidence. The optional jalapeño adds a gentle kick that plays off the cumin and lime zest in the best possible way. Store-bought pestos and sauces are notorious for sneaking in sweeteners and additives, but making your own takes less than ten minutes and the flavor difference is remarkable. Spoon it over grilled chicken, toss it with pasta, swirl it into soup, or use it as a dip — this one 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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