Chicken 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 you'd never guess came from a handful of pumpkin seeds, while fresh lime juice keeps the whole thing tasting alive and vibrant. Nutritional yeast steps in to deliver that savory, almost cheesy richness without any dairy, making this completely plant-based from start to finish. The food processor does most of the heavy lifting, and the whole thing comes together in just a few minutes once your seeds have cooled. A pinch of red pepper flakes is optional, but it adds a subtle kick that plays beautifully against the citrus and fresh cilantro. Spoon it over roasted vegetables, toss it with pasta, swirl it into grain bowls, 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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