Shellfish 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 bring a nutty depth that stands in beautifully for the pine nuts you'd find in a classic pesto, while fresh cilantro, lime zest, and a hit of cumin give it a bold, unmistakably Latin-inspired character. A touch of jalapeño is optional but highly recommended if you want a gentle kick that lingers in the best possible way. The whole thing comes together in a blender in just a few minutes, making it one of those recipes that feels far more impressive than the effort involved. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking in the way they sometimes do in store-bought sauces and dressings. Spoon it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — honestly, the hardest part is deciding where to start.
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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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