Macadamia Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pepitas bring a satisfying nuttiness and a little crunch without relying on tree nuts, so anyone navigating nut-free eating can dig in without a second thought. Nutritional yeast adds a savory, almost cheesy depth that keeps this fully plant-based while still feeling rich and complex. A hit of fresh lime juice lifts the whole thing, balancing the garlic and the earthy seeds in a way that tastes genuinely vibrant rather than flat. The food processor does most of the work, and the whole process comes together in just a few minutes from skillet to jar. Use it as a pasta sauce, a dip, a sandwich spread, or a drizzle over roasted vegetables — honestly, the options are endless. It stores beautifully, so making a batch ahead of time is always a smart move.
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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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