Mushroom Free Vegan Cilantro Pesto
Bright, herby, and just a little bit punchy, this cilantro pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pepitas bring a nutty depth and satisfying body in place of the traditional pine nuts, while nutritional yeast adds a savory, cheesy quality that keeps the whole thing fully plant-based. A generous squeeze of fresh lime juice lifts all those bold flavors and gives it a citrusy edge you won't find in a classic basil version. The food processor does most of the heavy lifting, and the whole thing comes together in just a few minutes once your seeds have cooled. Many store-bought pestos sneak in unexpected ingredients, but this one is made entirely from whole, straightforward components — no hidden extras to worry about. 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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