Breastfeeding Friendly Vegan Cilantro Pesto
Bright, herby, and packed with nourishing ingredients, this cilantro pesto is the kind of sauce that makes everything taste more alive. Toasted pepitas bring a satisfying nuttiness and a solid dose of zinc and healthy fats — both genuinely useful when your body is working overtime to produce milk. Nutritional yeast adds a savory, cheesy depth while sneaking in B vitamins, and the fresh lime juice keeps the whole thing vibrant and balanced. Olive oil ties it all together with those good monounsaturated fats that support both energy levels and overall wellness during the postpartum period. The food processor does most of the heavy lifting, so this comes together in minutes even on the most exhausting days. Spoon it over pasta, swirl it into soups, spread it on toast, or toss it with roasted vegetables — it's endlessly versatile and keeps well in the fridge for easy grab-and-go meals throughout the week.
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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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