Macadamia Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a vibrant twist on the classic that swaps out the usual base for toasted pepitas — giving it a nutty, slightly earthy depth without any tree nuts in sight. That makes it a natural fit for anyone navigating nut-free cooking, since so many store-bought pestos and even homemade versions lean on pine nuts or, worse, macadamias for richness. Here, raw pumpkin seeds are toasted in a dry skillet until they pop and turn golden, building real flavor before a single leaf of cilantro hits the blender. Fresh lime juice, lime zest, cumin, and optional jalapeño layer in a boldness that feels totally alive — this is not a shy condiment. The olive oil gets drizzled in while the processor runs, creating a smooth but slightly textured sauce that ribbons off a spoon in the most satisfying way. Toss it with pasta, spoon it over grilled chicken or fish, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and comes together in minutes with pantry-friendly ingredients.
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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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