Beef Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of condiment that makes everything it touches taste better. Toasted pepitas bring a nutty, slightly earthy depth that stands in beautifully for the pine nuts you'd find in a classic version, while nutritional yeast adds a savory, almost cheesy richness without any dairy in sight. A squeeze of fresh lime juice keeps the whole thing lively and vibrant, cutting through the olive oil in a way that makes each spoonful taste genuinely fresh. The food processor does most of the heavy lifting here, and the whole process comes together in just a few minutes once your seeds are toasted and cooled. It's thick, spoonable, and endlessly versatile — swirl it into pasta, spread it on toast, drizzle it over roasted vegetables, or use it as a dipping sauce. Every ingredient is completely plant-based, so there's no need to scan labels or second-guess anything. This is the kind of simple, satisfying recipe that earns a permanent spot in your weekly rotation.
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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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