Paraben 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. Fresh cilantro, real lime juice, and toasted pepitas come together in a food processor to create something far more interesting than your average basil pesto. Toasting the pumpkin seeds first is a small step that pays off big — it deepens their nutty flavor and gives the finished sauce a subtle richness that keeps you coming back for another spoonful. For anyone navigating paraben-free eating, store-bought sauces and condiments can be a minefield of preservatives and synthetic additives. This recipe sidesteps all of that with a short, clean ingredient list you can read at a glance — whole seeds, fresh herbs, real citrus, and good olive oil. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Spoon it over grilled chicken, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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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