Almond Free Vegan Cilantro Pesto

Total time13 min

Prep time10 min

Cook time3 min

5.0

(24)

Bright, herby, and just a little punchy from fresh lime, this cilantro pesto is the kind of sauce that makes you want to drizzle it on absolutely everything. Raw pepitas stand in as the base nut, toasted in a dry skillet until golden and just starting to pop — that step alone adds a deep, nutty richness that makes the whole sauce sing. Nutritional yeast brings a subtle savory depth without any dairy, so the result is fully plant-based without sacrificing that satisfying, rounded flavor you expect from a good pesto. Traditional recipes often call for pine nuts or almonds, but pepitas do the job beautifully here, and they're easy to find without any cross-contact concerns. A splash of olive oil streamed in while the food processor runs pulls everything into a thick, spoonable texture that clings perfectly to pasta, roasted vegetables, grain bowls, or crusty bread. A pinch of red pepper flakes is optional, but if you like a little heat, don't skip it — it plays really well against the brightness of the lime. This is the kind of versatile, fridge-staple sauce you'll find yourself making on repeat.

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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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