Pistachio Free Cilantro Lime Pesto
Pesto lovers who can't do pistachios or pine nuts often feel left out of the sauce game, but this vibrant green blend proves you're not missing a thing. Toasted pepitas bring a nutty, subtly earthy depth that holds up beautifully as the base, while fresh cilantro, bright lime juice, and a whisper of cumin push the whole thing in a boldly different direction from the Italian classic. The quick toast on the pepitas is a small step that makes a big difference — it coaxes out a richer, more complex flavor before they ever hit the blender. A touch of jalapeño is optional, but if you like a little heat threading through the citrusy brightness, don't skip it. The result is a loose, spoonable sauce that clings to pasta, drapes over grilled chicken, livens up tacos, or works as a dip for just about anything you put in front of it. Because every ingredient here is whole and straightforward, you can feel confident about exactly what's going into the bowl — no label-reading required.
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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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