Paleo Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of condiment that makes everything it touches taste more alive. Traditional pesto leans on cheese and sometimes legumes, but this version swaps in toasted pepitas and extra-virgin olive oil to keep things entirely grain-free and dairy-free without sacrificing any of that rich, nutty depth. Toasting the pumpkin seeds first is a small step that pays off big — it draws out a warm, roasted flavor that anchors all that fresh cilantro and lime zest. A touch of cumin and optional jalapeño give it a subtle, earthy heat that feels right at home in a Latin-inspired kitchen. The food processor does most of the heavy lifting, and a splash of water at the end brings it to that perfect, spoonable ribbon consistency. Drizzle it over grilled chicken or fish, toss it with roasted vegetables, or use it as a dipping sauce — it's endlessly versatile and comes together with just a handful of whole, clean ingredients.
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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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