Lactose Free Vegan Cilantro Pesto
Bright, herby, and punchy with citrus, this cilantro pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas bring a nutty depth and satisfying body to the sauce, standing in beautifully for the pine nuts you'd find in a classic version — no dairy required, and no compromise on richness. Nutritional yeast adds a savory, almost cheesy undertone that makes the whole thing feel indulgent without a drop of cream or parmesan anywhere near the bowl. A squeeze of fresh lime keeps it bright and lifts every other flavor in the mix, while a pinch of red pepper flakes gives it just enough of an edge if you're feeling bold. The food processor does most of the heavy lifting, and the whole thing comes together in minutes once your pepitas are toasted and cooled. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and keeps well in the fridge for easy weeknight meals.
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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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