Sesame Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this cilantro lime pesto is the kind of sauce that makes everything it touches taste more alive. Traditional pesto leans on pine nuts, but this version swaps in toasted pepitas — raw pumpkin seeds that get golden and nutty in just a couple of minutes in a dry skillet — making it completely free of tahini, sesame oil, or any sesame-derived ingredient. That swap also means you don't have to scan labels or second-guess store-bought condiments that often sneak sesame in through unexpected channels. Fresh cilantro, lime juice, lime zest, a hit of cumin, and optional jalapeño come together in the food processor for a sauce with real depth and a little edge. The olive oil goes in while the machine runs, giving you that smooth-but-textured consistency that clings to pasta, grilled chicken, roasted vegetables, or a warm piece of flatbread. A splash of water at the end loosens it to exactly the right ribbony, spoonable texture. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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