Dairy 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 better. Traditional pesto leans heavily on parmesan and sometimes butter, which can make it a no-go for anyone avoiding dairy — but this version skips both without sacrificing any of that rich, savory depth. Nutritional yeast steps in to deliver that umami, cheesy quality, while toasted pepitas bring a nutty crunch that rivals any pine nut. Fresh lime juice keeps the whole thing lively and bright, cutting through the olive oil in a way that feels almost addictive. The food processor does most of the work, and a slow drizzle of extra-virgin olive oil at the end pulls it all into a thick, spoonable sauce with real texture. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dip — 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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