Lupin 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 compromise on richness required. Nutritional yeast adds a subtle savory, almost cheesy quality that rounds out the lime and garlic without any dairy in sight, making this fully plant-based from start to finish. The whole thing comes together in a food processor in just a few pulses, so you're never far from a jar of something genuinely special. Lupin flour and lupin-based protein ingredients have been quietly sneaking into packaged pestos and plant-forward sauces, but every single ingredient here is straightforward and easy to verify. Spoon it over roasted vegetables, swirl it into pasta, spread it on flatbread, or use it as a dipping sauce — it's endlessly versatile. A pinch of red pepper flakes at the end gives it just enough heat 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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