Seed Oil Free 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. Traditional pesto often calls for pine nuts and a generous pour of whatever oil is on hand, but this version keeps things clean by leaning on extra-virgin olive oil — no refined or industrially processed seed oils anywhere in the mix. Toasted pepitas bring a nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and double hit of lime juice and zest. A pinch of cumin ties it all together with just enough warmth to make you wonder why you ever made pesto any other way. The optional jalapeño is worth adding if you like a little heat — it blends right in without overpowering the brightness. Spoon it over grilled chicken, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — it genuinely works everywhere. Once you have a jar of this 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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