Lactose Free Cilantro Lime Pesto
This vibrant, herby sauce swaps out the traditional pine nuts and parmesan for toasted pepitas and a bright hit of lime, making it completely free of dairy without sacrificing any of the richness you'd expect from a great pesto. The pepitas get toasted in a dry skillet until they pop and turn golden, adding a nutty, slightly earthy depth that anchors all that fresh cilantro beautifully. A full teaspoon of lime zest on top of the fresh juice means the citrus flavor is bold and layered rather than flat, and a pinch of cumin ties everything together with just a whisper of warmth. If you like a little heat, the optional jalapeño pushes this into seriously addictive territory. The whole thing comes together in a food processor in just a few minutes, finishing with a drizzle of good olive oil and a splash of water to get that perfect, spoonable ribbon consistency. Toss it with pasta, spoon it over grilled chicken or fish, swirl it into grain bowls, or use it as a dip — it's endlessly versatile and keeps well in the fridge for easy weeknight meals.
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!