Xanthan Gum Free Cilantro Lime Pesto
This vibrant, herb-forward sauce brings together toasted pepitas, fresh cilantro, garlic, and a generous hit of lime for a pesto that feels bright and a little unexpected. Toasting the pumpkin seeds first is the move — it draws out a nutty depth that makes the whole thing taste far more complex than the ingredient list suggests. Because the recipe relies entirely on whole, unprocessed ingredients blended together, there's no need to scan labels for hidden additives or stabilizers that can sneak into store-bought condiments. The cumin adds a subtle warmth that ties the citrus and herb together beautifully, and the optional jalapeño gives it a gentle kick if you're into that. A splash of water at the end brings it to that perfect ribbony, spoonable consistency that clings to pasta, grilled chicken, roasted vegetables, or a warm piece of crusty bread. It comes together in one blender or food processor with minimal cleanup, which makes it as practical as it is delicious. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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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