Cashew Free Vegan Cilantro Pesto
Bright, herby, and punchy with citrus, this cilantro pesto is the kind of sauce that makes you want to drizzle it on absolutely everything. Toasted pepitas stand in as the nut base here, bringing a subtle nuttiness and satisfying body without any cashews or other tree nuts in sight — a real win when so many store-bought pestos and even homemade versions lean heavily on them. Nutritional yeast adds a savory, almost cheesy depth that keeps this fully plant-based without sacrificing richness, while fresh lime juice lifts the whole thing into something genuinely vibrant. A quick pulse in the food processor is all it takes to bring it together, and leaving a little texture in the final sauce makes it feel rustic and real rather than overly smooth. The optional pinch of red pepper flakes gives it a gentle kick that plays beautifully against the bright cilantro. Spoon it over grain bowls, toss it with pasta, spread it on toast, or use it as a dipping sauce — honestly, it's hard to go wrong.
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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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