Gluten Free Vegan Cilantro Pesto
Bright, herby, and a little unexpected, this cilantro pesto is the kind of condiment that makes you want to put it on absolutely everything. Toasted pepitas bring a nutty depth that replaces the traditional pine nuts, while nutritional yeast adds a savory, almost cheesy richness without any dairy in sight. A generous squeeze of fresh lime juice keeps the whole thing lively and vibrant, cutting through the richness of the olive oil beautifully. Because every ingredient here is naturally free of gluten, there's no need to scrutinize labels or worry about hidden wheat lurking in a store-bought sauce. The food processor does most of the heavy lifting, and toasting the pepitas first is the one small step that makes a genuinely big difference in flavor. You're left with a thick, spoonable pesto that has real texture — not a smooth, featureless paste — which makes it cling perfectly to pasta, roasted vegetables, grain bowls, or grilled proteins. A pinch of red pepper flakes stirred in at the end gives it just enough of a kick to keep things interesting.
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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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