Anti Inflammatory Vegan Cilantro Pesto
Bright, herby, and packed with ingredients that genuinely pull their weight, this cilantro pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and extra-virgin olive oil are both celebrated for their anti-inflammatory properties, and paired with zinc-rich pepitas and zesty fresh lime juice, every spoonful is doing something good for your body. Nutritional yeast steps in to add a savory, almost cheesy depth without any dairy, keeping the whole thing completely plant-based and free from the inflammatory triggers that can sneak into store-bought condiments. Toasting the pepitas first is a small step that pays off big — it draws out a warm, nutty flavor that anchors the bright citrus and green herbs beautifully. The food processor does most of the work, and the result is a thick, spoonable sauce with real texture rather than a smooth, featureless paste. Toss it with pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and keeps well in the fridge for easy weekday meals.
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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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