Turkey 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. Toasted pepitas give it a nutty, slightly earthy backbone that you'd normally expect from pine nuts, making this a genuinely satisfying sauce with real depth. A hit of cumin and fresh lime zest keep things lively, and the optional jalapeño adds just enough heat to make it interesting without overwhelming the fresh cilantro. The whole thing comes together in a food processor in minutes, which means you're never far from a vibrant green sauce ready to go on grilled vegetables, tacos, grain bowls, or anything that needs a flavor boost. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your meal. The texture lands somewhere between a smooth purée and a rustic salsa verde — thick enough to cling to food but loose enough to drizzle, and completely adjustable with a splash of water and a squeeze more lime.
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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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