Tree Nut Free Cilantro Lime Pesto
Most classic pesto recipes rely on pine nuts or other tree nuts as their base, which makes them a no-go for anyone navigating that allergy. This vibrant green sauce swaps in toasted pepitas instead, and the result is honestly just as rich and satisfying — maybe even more interesting. Raw pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, building a nutty, toasty depth that anchors the whole sauce. From there, fresh cilantro, garlic, lime juice, lime zest, and a whisper of cumin come together in the food processor for a pesto that's bright, a little smoky, and completely addictive. A drizzle of olive oil brings it to that silky, spoonable consistency you want, and a splash of water helps dial in the texture until it ribbons off the spoon just right. The optional jalapeño adds a gentle kick if you're into heat, but the sauce is bold and punchy even without it. Toss it with pasta, spoon it over grilled chicken, swirl it into grain bowls, or use it as a dip — this one earns a permanent spot in your fridge.
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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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