Pecan Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Traditional pesto often calls for pine nuts or other tree nuts, but this version leans on toasted pepitas instead — and honestly, they might be the better choice. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, adding a warm, nutty depth that pairs beautifully with the fresh cilantro and double hit of lime juice and zest. A touch of ground cumin ties everything together and gives the whole sauce a subtle earthiness you won't expect but absolutely won't want to skip. Optional jalapeño brings a gentle heat if you're into it, and a splash of water at the end gets the consistency just right — thick enough to cling to pasta or grilled vegetables, loose enough to drizzle over tacos or grain bowls. Everything comes together in a blender in just a few minutes, making this one of the easiest homemade condiments you can keep in your fridge rotation.
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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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