Low Iodine Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of condiment that makes everything it touches taste better. Toasting the pepitas first is a small step that pays off big — it draws out a nutty, slightly smoky depth that anchors the whole sauce beautifully. The lime juice keeps things lively and fresh, while nutritional yeast adds a savory, almost cheesy richness without any dairy in sight. For anyone navigating low-iodine eating, pesto from a jar can be a minefield of iodized salt, dairy, and hard-to-verify additives. This version puts you fully in control, using simple whole-food ingredients and a pinch of non-iodized salt so you can season it exactly to your needs. The olive oil streams in at the end to pull everything into a thick, spoonable sauce that still has a satisfying rustic texture — not too smooth, not too chunky. Toss it with pasta, swirl it into soup, spread it on a sandwich, or use it as a dipping sauce for roasted vegetables. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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