Celery 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 body to the sauce, standing in beautifully for the pine nuts you'd find in a classic version. Nutritional yeast adds a savory, almost cheesy richness without any dairy, while fresh lime juice keeps the whole thing vibrant and a little tangy. The food processor does most of the work, and streaming in the olive oil at the end gives you that thick, spoonable texture that clings perfectly to pasta, grain bowls, roasted vegetables, or crusty bread. Many store-bought pestos sneak in unexpected ingredients, so blending your own means you know exactly what's going in. A pinch of red pepper flakes is optional but highly recommended if you like a little heat in the background. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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