Pork 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. Toasted pepitas stand in for the pine nuts you'd find in a classic Italian pesto, giving the sauce a nutty depth and a subtle richness that's completely plant-based and free from any animal products beyond the olive oil. The whole thing comes together in a blender or food processor in just a few minutes, making it one of the easiest flavor upgrades you can keep in your fridge. Fresh cilantro, lime zest, a hit of cumin, and optional jalapeño give it a distinctly Latin-inspired personality that pairs beautifully with grilled vegetables, grain bowls, tacos, or even swirled into soup. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The texture lands somewhere between silky and rustic — spoonable, saucy, and just thick enough to cling to whatever you drizzle it over. Make a batch on the weekend and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!