Cinnamon 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 nutritional yeast adds a savory, almost cheesy richness without any dairy. A squeeze of fresh lime juice keeps the whole thing lively and vibrant, and a hint of garlic ties it all together beautifully. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely exciting find — every single ingredient is straightforward and easy to verify, with no hidden blends or spice mixes to second-guess. The food processor does most of the work, and the whole thing comes together in just a few minutes once your pepitas are toasted. Stream in the olive oil slowly and you get a thick, spoonable sauce with real body and texture — nothing watery or flat. Use it as a pasta sauce, a dip for crusty bread, a spread on sandwiches, or drizzled over roasted vegetables for an instant upgrade.
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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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