Hazelnut Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is a vibrant twist on the classic that works beautifully as a pasta sauce, sandwich spread, grain bowl topping, or dipping sauce. Raw pepitas stand in as the nut base here, delivering a satisfying richness and a subtle toasty depth once they're lightly popped in a dry skillet — no tree nuts anywhere in sight. That swap matters a lot when so many traditional pesto recipes rely on pine nuts processed alongside hazelnuts or other tree nuts, making store-bought versions a gamble. Nutritional yeast brings a savory, almost cheesy quality that keeps this fully plant-based without sacrificing any of that umami depth you'd expect from a good pesto. Fresh lime juice lifts everything and gives the sauce a citrusy brightness that plays perfectly off the cilantro and garlic. The whole thing comes together in a food processor in just a few pulses, so you get a thick, spoonable sauce with real texture rather than a smooth, featureless paste. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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