Yeast Free Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a serious upgrade from anything you'd find in a jar — and every single ingredient is completely free of yeast. That matters more than it sounds, because many store-bought condiments and sauces sneak in yeast extract or fermented flavor boosters that can catch you off guard. Here, toasted pepitas take the place of traditional pine nuts, adding a nutty depth and a satisfying richness that makes the sauce feel substantial rather than thin. Fresh cilantro, lime juice, lime zest, and a touch of cumin give it a bold, layered flavor that leans into Latin-inspired territory in the best possible way. The optional jalapeño adds a gentle heat that plays beautifully against the brightness of the lime, but the pesto holds its own without it if you prefer things mild. A quick blitz in the food processor is all it takes — no cooking beyond toasting those seeds for a couple of minutes. Spoon it over grilled chicken, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip; this one earns a permanent spot in your fridge rotation.
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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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