Red Meat Allergy Friendly Cilantro Lime Pesto
This vibrant, herb-forward sauce is everything you want in a condiment — bright, garlicky, a little citrusy, and just bold enough to make anything it touches taste more alive. Pepitas stand in for the traditional pine nuts, bringing a toasty, nutty depth that pairs beautifully with the fresh cilantro and two full limes' worth of juice and zest. A pinch of cumin ties it all together with a subtle warmth that feels right at home in this flavor profile. The whole thing comes together in a blender or food processor in just a few minutes, making it one of those effortless recipes you'll reach for again and again. Because every ingredient here is plant-based and naturally free from red meat, there's no need to scrutinize labels or worry about hidden animal proteins sneaking in. Drizzle it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — the possibilities are genuinely endless. If you like a little heat, the optional jalapeño takes it somewhere even more exciting.
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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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