No-Salt Cilantro Pumpkin Seed Pesto
A vibrant, salt-free Mexican-inspired pesto made by blending fresh cilantro, toasted pumpkin seeds, garlic, lime, and olive oil. Use it as a sauce for fish or chicken, a taco drizzle, or a dip for vegetables.
Ingredients
- 1/2 cup raw pumpkin seeds (pepitas)
- 2 cups fresh cilantro (leaves and tender stems)
- 2 cloves garlic cloves
- 2 tbsp fresh lime juice
- 1/2 tsp lime zest
- 1/4 cup extra-virgin olive oil
- 1/2 jalapeno (optional for heat), seeded, chopped
- 2 tbsp water
- 1/4 tsp black pepper, freshly ground
Instructions
-
1
Toast 1/2 cup raw pumpkin seeds (pepitas) in a dry skillet over medium heat, stirring frequently, for 2 to 3 minutes until lightly golden and beginning to pop. Remove from heat and let cool for 2 minutes.
-
2
Add the toasted pumpkin seeds, 2 cups fresh cilantro (leaves and tender stems), 2 cloves garlic cloves, 2 tbsp fresh lime juice, 1/2 tsp lime zest, and 1/2 seeded, chopped jalapeno (optional for heat) to a food processor or blender. Pulse several times until roughly chopped.
-
3
With the machine running, drizzle in 1/4 cup extra-virgin olive oil. Add 2 tbsp water a little at a time and blend until a saucy but slightly textured consistency is reached.
-
4
Season with 1/4 tsp freshly ground black pepper. Taste and adjust lime juice. Store in a jar in the refrigerator for up to 5 days.