Mold Detox Friendly Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a serious upgrade from anything you'd find in a jar — and it comes together in minutes with just a blender or food processor. Traditional pesto typically relies on aged cheese and pine nuts, both of which are common concerns for anyone following a mold-avoidance protocol, so this version sidesteps both entirely without sacrificing any of the richness or depth you'd expect. Raw pepitas get toasted until golden and nutty, standing in beautifully as the base, while fresh cilantro, lime juice, and a hit of cumin give the whole thing a vibrant, almost salsa-verde energy. The garlic is kept to a single clove so it adds backbone without overwhelming, and the olive oil is drizzled in slowly to create a smooth, cohesive sauce with just enough texture to feel satisfying. A little water at the end brings it to that perfect spoonable consistency — thick enough to cling to whatever you're dressing, loose enough to drizzle. Toss it with roasted vegetables, spoon it over grilled chicken, or use it as a dip; the optional jalapeño adds a gentle kick if you want it. Everything here is fresh, whole, and intentional, which is exactly what makes this sauce such a reliable go-to when you're cooking with care.
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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)
Can be omittedjalapeño
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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