Oats Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas stand in for the traditional pine nuts, bringing a nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and double hit of lime juice and zest. Every single ingredient here is naturally free from oats and oat derivatives — no grains, no fillers, no hidden thickeners — just whole, clean components blended into something genuinely crave-worthy. The optional jalapeño adds a gentle kick that plays off the cumin's warmth, but the sauce holds its own even without it. Spoon it over grilled chicken or fish, toss it through roasted vegetables, swirl it into a grain bowl, or use it as a dipping sauce — it's endlessly versatile. The food processor does most of the heavy lifting, and a quick water adjustment at the end gets you that perfect, ribbon-like consistency every time.
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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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