Eosinophilic Esophagitis Friendly Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of sauce that makes everything it touches taste more alive. Managing eosinophilic esophagitis often means navigating around common pesto staples like tree nuts, dairy, and wheat — and this recipe sidesteps all of them without sacrificing any of the richness you'd expect. Toasted pepitas stand in beautifully for pine nuts, delivering a nutty depth and satisfying body, while nutritional yeast brings that savory, almost cheesy quality without any dairy involved. Fresh lime juice keeps the whole thing bright and punchy, and the olive oil ties it together into a thick, spoonable sauce with real texture. The food processor does most of the work, so you're looking at a genuinely quick prep from start to finish. Toss it with pasta, spread it on a safe flatbread, or use it as a dipping sauce — it's endlessly versatile and easy to keep on hand in the fridge all week.
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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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