Walnut Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a vibrant twist on the classic that swaps traditional tree nuts for toasted pepitas — making it a naturally safe choice for anyone navigating walnut concerns without sacrificing any of that rich, nutty depth. Raw pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, which coaxes out a warm, roasty flavor that anchors the whole sauce beautifully. Fresh cilantro, lime juice, lime zest, and a whisper of cumin give it a bold, Southwestern personality that feels completely at home on grilled chicken, tacos, grain bowls, or swirled into a bowl of soup. The optional jalapeño adds a gentle kick if you want a little heat, and a splash of water at the end brings everything to that perfect, spoonable ribbon consistency. Because every ingredient goes straight from your counter into the food processor, there's no guesswork about what's hiding inside a store-bought jar. It comes together in minutes and keeps well in the fridge, making it one of those sauces you'll find yourself reaching for all week long.
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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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