Rice Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas give it a nutty, slightly earthy backbone — no pine nuts, no parmesan, just bold flavor built from whole, simple ingredients. A hit of cumin and fresh lime zest tie the whole thing together in a way that feels both familiar and completely unexpected. Because pesto sauces can sometimes sneak in fillers or starchy thickeners, making your own means you know exactly what's going in the jar. The optional jalapeño is worth adding if you want a gentle kick that lingers without overwhelming the fresh cilantro. It comes together in a blender in just a few minutes, and the result is a loose, spoonable sauce that works beautifully as a dip, a marinade, a drizzle over roasted vegetables, or stirred into soups. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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