
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 that stands in beautifully for traditional pine nuts, while nutritional yeast adds a savory, almost cheesy richness without any dairy. A generous squeeze of fresh lime juice keeps the whole thing lively and vibrant, balancing the earthy seeds and fragrant cilantro perfectly. For anyone avoiding capsaicin, the red pepper flakes listed in the recipe are clearly marked optional and easy to leave out entirely — the pesto is completely satisfying without them, and nothing else in the ingredient list brings any heat. That makes this a genuinely inclusive sauce you can serve to the whole table without a second thought. The food processor does most of the heavy lifting, and toasting the pepitas takes just a few minutes on the stovetop before everything comes together quickly. Spoon it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a spread on sandwiches — the possibilities are hard to exhaust. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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red pepper flakes
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.
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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