Nutmeg Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of sauce that makes you want to drizzle it on absolutely everything. Toasted pepitas bring a nutty, slightly smoky depth that anchors the fresh cilantro without weighing it down, and the double hit of lime juice and zest keeps every bite lively. Traditional pesto recipes can sneak in unexpected spices, but this one keeps the ingredient list clean and straightforward — cumin and salt are the only seasonings, so you know exactly what you're getting. The optional jalapeño adds a gentle kick if you're in the mood, and a splash of water at the end lets you dial in the perfect pourable consistency. It comes together in a food processor in just a few minutes, making it an easy weeknight upgrade for grilled chicken, roasted vegetables, grain bowls, or even a bold swap for regular pasta sauce. Store it in a jar in the fridge and watch it disappear faster than you expected.
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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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