Fructose 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 more alive. Toasted pepitas bring a nutty depth and satisfying body to the sauce, standing in beautifully for the pine nuts you'd find in a traditional version — no dairy, no compromise. Nutritional yeast adds a savory, almost cheesy richness that rounds out the lime juice's citrusy punch, and the whole thing comes together in a food processor in just minutes. Managing fructose intake can make store-bought sauces and condiments a real minefield, but every ingredient here is straightforward and low-fuss, with no hidden sweeteners or high-fructose additions to worry about. A pinch of red pepper flakes is optional, but it gives the pesto a subtle heat that plays perfectly against the fresh cilantro. Spoon it over roasted vegetables, stir it into grains, or use it as a dipping sauce — the texture is thick and spoonable, so it holds up beautifully in just about any application. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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