Pescatarian 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. Toasted pepitas stand in for the traditional pine nuts, bringing a nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and a generous hit of lime zest and juice. A pinch of cumin ties it all together with just enough warmth to keep things interesting, and the optional jalapeño is there if you want a little fire. The whole thing comes together in a food processor in minutes, making it an effortless addition to your weekly rotation. Spoon it over grilled fish, toss it with shrimp and pasta, stir it into grain bowls, or use it as a dipping sauce — it genuinely works everywhere. Because every ingredient here is straightforwardly plant-based or pantry-friendly, there's no need to scan labels or worry about hidden animal products sneaking in. Make a batch, keep it in the fridge, and watch it disappear faster than you expect.
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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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