Gut Friendly 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 texture without the heaviness of traditional pine nuts, while fresh lime juice keeps the whole thing vibrant and easy on the digestive system. Nutritional yeast adds a subtle savory richness that rounds out the flavor beautifully — no dairy required, and no ingredients that tend to cause gut distress sneaking in through the back door. Extra-virgin olive oil, known for its gut-supportive properties, ties it all together into a thick, spoonable sauce that's as versatile as it is delicious. Pulse it coarse or blend it smooth depending on your mood, then spoon it over roasted vegetables, stir it into grains, or use it as a dip — the options are genuinely endless. The whole thing comes together in a food processor with just a handful of whole, recognizable ingredients, which is exactly what you want when you're being intentional about what goes into your body.
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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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