Citric Acid Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of sauce that makes you want to drizzle 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. For anyone navigating citric acid sensitivities, store-bought pestos and condiments can be a minefield of hidden additives — this one keeps things clean with whole, straightforward ingredients you can actually verify. The lime juice here is the only acidic element, and it comes straight from a fresh lime, so you stay in full control of what goes into the jar. A quick pulse in the food processor and a slow drizzle of olive oil is all it takes to bring everything together into a thick, spoonable sauce with real texture. Use it tossed through pasta, spread on flatbread, spooned over roasted vegetables, or stirred into grain bowls — it's 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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