Emulsifier 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. Toasted pepitas bring a nutty depth and satisfying texture, while fresh lime juice keeps the whole thing lively and vibrant. Nutritional yeast adds a subtle savory richness that rounds out the garlic without any dairy in sight. For anyone navigating emulsifier-free eating, store-bought sauces and condiments can be a minefield — stabilizers and emulsifying agents hide in the most unexpected places. This pesto sidesteps all of that entirely, relying on nothing but whole, recognizable ingredients and a slow stream of olive oil to bring everything together naturally. The food processor does the work, and the result is a thick, spoonable sauce with real texture and zero additives. Toss it with pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and comes together in just a few simple steps. A pinch of red pepper flakes at the end gives it a gentle kick if you're feeling bold.
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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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