Carrageenan 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 depth and satisfying texture that holds its own against the fresh cilantro, while a squeeze of lime keeps the whole thing lively and vibrant. Nutritional yeast adds a subtle savory richness that rounds out the flavor without any dairy, making this completely plant-based from start to finish. For anyone navigating carrageenan concerns, store-bought pestos and vegan sauces can be a minefield — thickeners and stabilizers have a way of sneaking into jarred products. This one is made entirely from whole, recognizable ingredients with nothing processed or hidden in the mix. Every component goes straight into the food processor, so you know exactly what you're eating. The technique is simple but makes a real difference: toasting the pepitas first unlocks a deeper, almost buttery flavor that elevates the entire sauce. A slow stream of olive oil at the end brings it all together into a thick, spoonable consistency that clings beautifully to pasta, grain bowls, roasted vegetables, or crusty bread. Make a batch, stash it in a jar, and watch it disappear faster than you expected.
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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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