BHA & BHT Free Vegan Cilantro Pesto

Total time13 min

Prep time10 min

Cook time3 min

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 rivals any traditional pine nut version, while fresh lime juice keeps the whole thing tasting alive and vibrant. Nutritional yeast adds a subtle savory richness without any dairy, making this completely plant-based from start to finish. For anyone avoiding synthetic preservatives like BHA and BHT, store-bought pestos and condiments can be a minefield of ingredient labels and fine print. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients — nothing processed, nothing with a shelf-stabilizer hiding in the mix. Every component is exactly what it says it is, which makes it easy to feel confident about what you're eating. The food processor does most of the heavy lifting here, and the whole thing comes together in just a few minutes once your pepitas are toasted and cooled. Use it as a pasta sauce, a spread for sandwiches, a dip for vegetables, or a drizzle over roasted anything — the optional pinch of red pepper flakes gives it just enough kick to keep things interesting.

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Ingredients

6 servings

⅓ cup raw pepitas (pumpkin seeds)
Nature's Basket Organic Raw Whole Shelled Pepitas PF Snacks Raw Pepitas, 30 oz Sprouts Raw Pumpkin Seed Kernels Sprouts Organic Raw Pumpkin Seed Kernels Aurora Natural Organic Raw Pumpkin Seeds
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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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