Eggless Vegan Cilantro Pesto
Bright, herby, and punchy with citrus, 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 body that you'd normally expect from parmesan and pine nuts, making this a genuinely craveable alternative to the classic Italian version. Nutritional yeast adds a subtle savory richness that rounds out the lime juice and fresh cilantro without any dairy in sight — and since there are no eggs anywhere in the picture, it's completely safe for anyone avoiding them. The food processor does most of the heavy lifting, and streaming in the olive oil at the end gives you that luscious, spoonable consistency with just enough texture to keep things interesting. A pinch of red pepper flakes is optional, but it adds a quiet heat that plays beautifully against the brightness of the lime. Toss it with pasta, spoon it over roasted vegetables, spread it on toast, or use it as a dipping sauce — this one earns its place in your regular rotation fast.
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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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