Candida Diet Friendly 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 body to the sauce, standing in beautifully for the pine nuts found in traditional versions — and they happen to be a far better fit for anyone keeping a close eye on sugar, mold, and fermented ingredients. Nutritional yeast adds a savory, cheesy note without any dairy, and fresh lime juice keeps the whole thing tasting clean and vibrant rather than heavy. Every ingredient here — raw seeds, fresh herbs, olive oil, garlic — is the kind of whole, unprocessed food that works with your body instead of against it. The food processor does most of the heavy lifting, and toasting the pepitas first is a small step that pays off enormously in flavor. Spoon it over roasted vegetables, stir it into zucchini noodles, or use it as a dip — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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