Mushroom Free Cilantro Lime Pesto
This vibrant, herby sauce swaps the usual basil-and-pine-nut formula for bright cilantro, toasted pepitas, and a generous hit of fresh lime — and the result is something genuinely exciting. Toasting the pumpkin seeds in a dry skillet first is a small step that pays off big, adding a warm, nutty depth that anchors all that citrusy freshness. A pinch of cumin and optional jalapeño round out the flavor so it feels layered and complex without requiring much effort at all. Because every ingredient here is whole and plant-based, there's no need to scrutinize labels for hidden fungi or fungal-derived additives that can sneak into store-bought condiments and sauces. The food processor does most of the work, and a splash of water at the end brings it to that perfect, spoonable ribbon consistency. Drizzle it over grilled chicken, toss it with pasta, swipe it across a grain bowl, or use it as a dipping sauce — it's the kind of versatile condiment that quietly improves everything it touches.
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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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