Sauces · Tested at home

Cilantro Pepita Pesto

Name: Cilantro Pepita Pesto
Prep time: 10 min
Total time: 15 min
Yield: About 1 to 1¼ cups
Ingredients: 1 large bunch cilantro, washed and dried well; tender stems are fine to include; ⅓ cup pepitas; 1 jalapeño, roughly chopped; keep the seeds and membranes for more heat or remove them for a milder pesto; 1 large garlic clove; ⅓ cup finely grated cotija cheese; Juice of 1 lime, about 2 tablespoons; ½ teaspoon kosher salt, plus more to taste; ½ cup avocado oil, plus more as needed; 1 to 2 tablespoons cold water, optional, for thinning

Bright, savory, and endlessly useful, this cilantro pepita pesto brings together fresh cilantro, toasted pumpkin seeds, salty cotija, jalapeño, and plenty of lime. Avocado oil gives it a smooth richness without competing with the herbs, while the toasted pepitas add a warm, nutty depth. Spoon it over grilled meat or vegetables, spread it onto tacos and sandwiches, or loosen it into a lively sauce for pasta and grain bowls.

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Prep10 min

Total15 min

MakesAbout 1 to 1¼ cups

Get everything ready

Ingredients

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1 large bunch cilantro, washed and dried well; tender stems are fine to include
⅓ cup pepitas
1 jalapeño, roughly chopped; keep the seeds and membranes for more heat or remove them for a milder pesto
1 large garlic clove
⅓ cup finely grated cotija cheese
Juice of 1 lime, about 2 tablespoons
½ teaspoon kosher salt, plus more to taste
½ cup avocado oil, plus more as needed
1 to 2 tablespoons cold water, optional, for thinning

Turn up the heat

Let’s cook.

Toast the pepitas in a dry skillet over medium heat for 2 to 4 minutes, stirring frequently, until fragrant and beginning to pop. Remove from the heat and let cool slightly.
Add the toasted pepitas, jalapeño, and garlic to a food processor. Pulse several times until everything is coarsely chopped.
Add the cilantro, cotija, lime juice, and salt. Pulse until the cilantro is finely chopped and the mixture begins to come together.
With the food processor running, slowly stream in the avocado oil. Process until the pesto is blended but still has a little texture.
For a looser pesto, blend in cold water 1 tablespoon at a time. You can also add a little more avocado oil, but water keeps the pesto from becoming unnecessarily oily.
Taste and add more lime juice, salt, jalapeño, or cotija as needed. The finished pesto should be bright, savory, slightly tangy, and thick enough to spoon.

Options & Variations

Roasted Jalapeño

Char the whole jalapeño in a dry skillet, under the broiler, or directly over a gas flame until blistered in spots. Let it cool, then stem and roughly chop it before processing for a deeper, smokier flavor.

Creamy Avocado

Blend in ½ ripe avocado with the cilantro. Add another tablespoon or two of lime juice and a little water as needed. The result lands somewhere between pesto and a creamy cilantro sauce.

Milder or Hotter

For less heat, remove all the jalapeño seeds and membranes or start with half a pepper. For sharper heat, keep the whole jalapeño intact or substitute a serrano.

Olive Oil

Use a mild or fruity extra-virgin olive oil in place of avocado oil. Avoid a very peppery oil, which can compete with the cilantro and lime.

Cheese-Free

Leave out the cotija, add a little extra salt and 1 to 2 more tablespoons of pepitas, then finish with an extra squeeze of lime to replace some of the cheese's sharpness.

Serving Ideas

Spoon it over grilled chicken, steak, shrimp, fish, tacos, roasted potatoes, eggs, grilled vegetables, or grain bowls.

Toss it with hot pasta, thinning it first with a splash of pasta water so it coats every strand.

Stir it into sour cream, Mexican crema, or plain Greek yogurt for a quick dip or creamy taco sauce.

Storage

Transfer the pesto to an airtight container and refrigerate for 3 to 4 days. A thin layer of avocado oil over the surface can help reduce browning.

The color may darken slightly in the refrigerator, but the flavor should remain good. Stir before serving and brighten it with another squeeze of lime if needed.

Recipe Notes

One large garlic clove is intentional. Raw garlic gets assertive quickly and can overwhelm cilantro, so start restrained and add more only if you want it.

Toasting the pepitas is worth the extra few minutes. It brings out their nuttiness and gives the pesto noticeably more depth.

Do not skip the lime. Its acidity keeps the cotija, pepitas, and oil from feeling too heavy.

From Justin’s kitchen

Start with one garlic clove, toast the pepitas, and keep the lime generous. Those small choices let the cilantro stay fresh and bright while giving the finished pesto depth and balance.