Honey Free Cilantro Lime Pesto
This vibrant, herby sauce is everything you want in a condiment — bright, a little smoky from toasted pepitas, and punchy with fresh lime. Many store-bought pestos and sauces sneak in sweeteners you might not expect, so blending your own from scratch means you know exactly what's in the jar. Toasting the pumpkin seeds first is a small step that pays off big, adding a nutty depth that makes this feel far more complex than the ingredient list suggests. The cumin ties everything together with a subtle warmth, and the optional jalapeño gives it a gentle kick if you're in the mood. A splash of water at the end brings it to that perfect spoonable consistency — thick enough to cling to pasta or grilled vegetables, loose enough to drizzle over tacos or grain bowls. It comes together 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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