Nitrate & Nitrite Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas stand in for the traditional pine nuts, adding a nutty depth and a subtle crunch that holds up beautifully once blended. Fresh cilantro, lime juice, lime zest, and a whisper of cumin give it a bold, layered flavor that feels totally distinct from a classic Italian-style pesto. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or cured-meat-style additives that can sneak into store-bought sauces and condiments. The optional jalapeño adds a gentle kick without overwhelming the fresh, grassy notes of the cilantro. Drizzle it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. A quick blitz in the food processor is all it takes to have a vibrant, clean sauce ready to go.
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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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