Recipe courtesy of Jason Wrobel

Cilantro Lime Pesto Pasta

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1 tablespoons olive oil

One 8-ounce box regular or gluten-free angel hair pasta

1 cup black olives, pitted and quartered, plus more for garnish

1/2 red bell pepper, diced

1/4 cup raw pumpkin seeds


2 1/2 cups fresh basil leaves, tightly packed, plus more for garnish

3/4 cup extra-virgin olive oil, preferably cold pressed

1/2 cup fresh cilantro leaves

1/2 cup pine nuts, plus more for garnish

3 tablespoons fresh lime juice

1 tablespoon minced garlic

2 teaspoons nama shoyu or tamari

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

Pinch cayenne pepper

Hemp seeds, for garnish


  1. For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente, 6 to 10 minutes. Drain in a colander. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers and pumpkin seeds. Mix well to combine and set aside.
  2. For the pesto: Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts.

Cook’s Note

You may also substitute spaghetti, glass noodles or kelp noodles for the angel hair pasta in this recipe.