Barley Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pepitas bring a nutty depth and satisfying texture that you'd never guess came from a handful of pumpkin seeds, while fresh lime juice keeps the whole thing lively and vibrant. Nutritional yeast adds a subtle savory richness that rounds out the flavor without any dairy, making this completely plant-based without sacrificing a thing. Many store-bought pestos and condiments sneak in unexpected grains or additives, so blending your own from scratch means you know exactly what's in the jar. The food processor does most of the heavy lifting here — a quick toast, a few pulses, and a slow drizzle of olive oil is really all it takes. Use it tossed through pasta, spooned over roasted vegetables, spread on toast, or stirred into grain bowls for an instant flavor upgrade. A pinch of red pepper flakes at the end gives it just enough heat to keep things interesting.
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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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