Mustard Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of sauce that makes everything it touches taste more alive. Toasted pepitas give it a nutty, slightly smoky depth that you'd normally expect from pine nuts, and the fresh lime zest keeps every bite feeling clean and vibrant. Many store-bought pestos and condiments sneak in mustard or mustard-derived ingredients as an emulsifier or flavor booster, but this one builds all its body and richness from olive oil, toasted seeds, and a splash of water — nothing hidden, nothing unnecessary. The optional jalapeño adds a gentle kick without overwhelming the fresh cilantro, and a pinch of cumin ties the whole thing together with a subtle warmth. It comes together in a food processor in just a few minutes, making it one of the easiest homemade sauces you'll ever pull off. Spoon it over grilled chicken, toss it with pasta, swirl it into grain bowls, or use it as a dip — the possibilities are genuinely endless.
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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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