Turmeric 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 and a generous hit of lime keep things bold and lively. Many store-bought sauces and spice blends sneak in golden-hued ingredients that can be hard to spot on a label, so blending your own from scratch puts you completely in control of what goes into the jar. The ingredient list here is clean and straightforward — no hidden powders, no mystery blends, just whole foods you can see and taste. A touch of cumin adds warmth without overwhelming the fresh flavors, and the optional jalapeño gives you a gentle kick if you're in the mood. Drizzle it over grilled chicken or fish, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and comes together in just a few minutes with a food processor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!