This bright, herby sauce is built around toasted pepitas, fresh cilantro, and a generous hit of lime — and it comes together in a blender in just minutes. Traditional pesto leans on pine nuts and basil, but this version swaps in pumpkin seeds for a nutty, slightly earthy base that pairs beautifully with the citrus and cumin. Avoiding nightshades usually means scrutinizing every condiment and sauce on the shelf, since tomatoes and peppers sneak into so many store-bought options — but this recipe is naturally free of those problem ingredients (just leave out the optional jalapeño and you're completely clear). Toasting the pepitas first is a small step that pays off big, coaxing out a deeper, roasted flavor that anchors the whole sauce. A splash of water at the end lets you dial in the consistency, whether you want something thick enough to spread on a wrap or loose enough to drizzle over grilled chicken or roasted vegetables. The cumin adds a subtle warmth that keeps it from tasting one-note, and the lime zest gives it a fragrant lift you won't get from bottled juice alone. Keep a jar in the fridge and you'll find yourself reaching for it all week.
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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.
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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