Ginger Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, 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 texture that holds its own against the fresh cilantro, while nutritional yeast adds a savory, almost cheesy richness without any dairy. A squeeze of lime keeps the whole thing lively and vibrant, and a pinch of red pepper flakes can dial up the heat if you're feeling it. The food processor does most of the heavy lifting here — just pulse, stream in the olive oil, and you've got a thick, spoonable sauce in minutes. Many store-bought pestos sneak in unexpected spice blends or flavor additives, so making your own means you know exactly what's going in the jar. It's endlessly versatile: toss it with pasta, spread it on toast, spoon it over roasted vegetables, or use it as a dipping sauce for whatever's on the table. Once you taste how good homemade can be, it's hard to go back.
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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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