Coconut 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 nutritional yeast adds a savory, almost cheesy richness without any dairy. A squeeze of fresh lime juice keeps the whole thing lively and vibrant, balancing the garlic and the grassy punch of the cilantro beautifully. Many store-bought pestos sneak in unexpected ingredients, but this one is completely straightforward — just whole, plant-based pantry staples blended into something genuinely craveable. The food processor does most of the work, and the whole process comes together in just a few easy steps. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — honestly, the hardest part is deciding where to start.
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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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