Lupin Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Toasted pepitas bring a nutty, slightly earthy depth that makes the whole sauce feel rich and satisfying without relying on pine nuts or any legume-based ingredients — so it's naturally free from lupin in any form. Fresh cilantro, lime juice, lime zest, and a whisper of cumin give it a bold, layered flavor that tastes like it took way more effort than it actually did. A little jalapeño stirred in takes it somewhere even more exciting if you're into heat. The food processor does most of the heavy lifting, and within minutes you've got a vibrant, spoonable sauce that works on grilled chicken, roasted vegetables, grain bowls, tacos, or just dragged across warm flatbread. Adjusting the consistency with a splash of water means you can dial it in for drizzling or spreading depending on how you plan to use it. This is the kind of versatile, crowd-pleasing condiment that earns a permanent spot in your weekly rotation.
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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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