Vegan 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. Traditional pesto leans on parmesan and sometimes butter, but this version skips all of that entirely — toasted pepitas stand in for the usual pine nuts, delivering a nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and double hit of lime juice and zest. A pinch of cumin ties it all together with a subtle warmth that feels right at home in a plant-based kitchen. The whole thing comes together in a blender or food processor in just a few minutes, so it's genuinely weeknight-friendly. Drizzle it over roasted vegetables, toss it with pasta or grain bowls, spread it on toast, or use it as a dipping sauce — it's endlessly versatile. The optional jalapeño adds a gentle kick if you want a little heat, and a splash of water at the end gets the texture to that perfect, spoonable ribbon consistency. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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