Caffeine 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 more alive. Toasted pepitas bring a nutty depth and satisfying texture that you'd never guess came from a handful of pumpkin seeds, while nutritional yeast adds a savory, almost cheesy richness without any dairy. A generous squeeze of fresh lime juice keeps the whole thing vibrant and punchy, cutting through the olive oil in the best possible way. The food processor does most of the heavy lifting here, and the whole thing comes together in just a few minutes of active effort. Spread it on toast, toss it with pasta, spoon it over roasted vegetables, or use it as a dip — it's genuinely hard to find a bad application. Since every ingredient in this recipe is naturally free of stimulants, you can enjoy it any time of day without a second thought. Keep a jar in the fridge and watch how quickly it disappears.
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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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