Mediterranean Diet Friendly Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas bring a nutty depth and satisfying texture that you'd normally expect from pine nuts, making this a genuinely exciting twist on the classic. Extra-virgin olive oil is the backbone here — a cornerstone of Mediterranean-style eating — and it blends with fresh lime juice and garlic into a sauce that's vibrant and well-rounded. Nutritional yeast adds a subtle savory richness without any dairy, so the whole thing stays plant-based while still feeling indulgent. A pinch of red pepper flakes is optional, but it gives the pesto a gentle kick that really wakes up the other flavors. Spoon it over roasted vegetables, toss it with whole grain pasta, or spread it on crusty bread — it's endlessly versatile and comes together in just a few minutes with a food processor. Make a batch, stash it in a jar, and watch it disappear faster than you expected.
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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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