Gelatin Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pepitas bring a nutty depth and satisfying body that you'd normally expect from parmesan and pine nuts, while nutritional yeast adds that savory, umami-rich quality without any dairy in sight. A squeeze of fresh lime juice keeps the whole thing lively and a little tangy, balancing the richness of the olive oil beautifully. Because every single ingredient here is whole and plant-based, there's zero concern about hidden animal-derived additives — no thickeners, no stabilizers, nothing unexpected. The food processor does most of the heavy lifting, and a quick toast on the pepitas is the only step that requires any real attention. Use it tossed through pasta, spooned over roasted vegetables, spread on flatbread, or stirred into grain bowls — it's endlessly versatile and comes together in minutes.
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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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