Low Sugar Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas bring a nutty depth and satisfying body to the sauce, standing in beautifully for the pine nuts you'd find in a classic version while keeping things entirely plant-based. Nutritional yeast adds a savory, almost cheesy richness without any dairy, and fresh lime juice keeps every bite tasting clean and vibrant. Every single ingredient here is naturally free of added sugar — no sneaky sweeteners, no store-bought shortcuts that might hide unwanted extras on the label. The food processor does most of the work, and a slow drizzle of good olive oil brings it all together into a thick, spoonable sauce with just enough texture to feel rustic and real. Toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and comes together in minutes.
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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, peeled
- 2 tbsp nutritional yeast
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt, plus more to taste
- 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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