Vegetarian Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a serious upgrade from the classic basil version — and it comes together in minutes with just a blender or food processor. Toasted pepitas stand in for pine nuts, giving the sauce a subtly nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and double hit of lime juice and zest. A pinch of cumin ties everything together with just enough warmth, while the optional jalapeño adds a gentle kick for anyone who wants a little heat. The whole thing is built from plants — no cheese, no meat, nothing to second-guess — making it an effortless fit for a meat-free kitchen. Drizzle it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce; it's the kind of versatile condiment that quietly improves everything it touches. The texture lands somewhere between silky and rustic, thick enough to cling but loose enough to pour, and you can dial it in exactly to your liking with a splash of water and a final squeeze of 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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