Brazil Nut 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, slightly smoky depth that replaces the pine nuts you'd find in a classic pesto, making it completely free from tree nuts without sacrificing any richness. Nutritional yeast adds a savory, cheesy note that keeps the whole thing firmly plant-based, while fresh lime juice lifts every ingredient and gives the sauce its signature zing. The food processor does most of the heavy lifting here, and the slow drizzle of olive oil brings it all together into a thick, luscious sauce with just enough texture to feel rustic and satisfying. A pinch of red pepper flakes is optional, but highly recommended if you like a little heat sneaking in at the end. Spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dip — it's endlessly versatile and comes together in just a few minutes.
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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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