Low Sodium Vegan Cilantro Pesto

Total time13 min

Prep time10 min

Cook time3 min

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Ingredients

6 servings

⅓ cup raw pepitas (pumpkin seeds)
Nature's Basket Organic Raw Whole Shelled Pepitas PF Snacks Raw Pepitas, 30 oz Sprouts Raw Pumpkin Seed Kernels Sprouts Organic Raw Pumpkin Seed Kernels Aurora Natural Organic Raw Pumpkin Seeds
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2 cups fresh cilantro leaves and tender stems, loosely packed
1 clove garlic, peeled
2 tbsp nutritional yeast
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
⅓ cup extra-virgin olive oil
1 pinch red pepper flakes (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
Add the toasted pepitas, cilantro, garlic, nutritional yeast, lime juice, salt, black pepper, and red pepper flakes (if using) to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly combined.

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