Mustard 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 give it a nutty depth and satisfying body, while fresh lime juice keeps the whole thing lively and vibrant. Nutritional yeast steps in to deliver that savory, umami-rich quality you'd expect from a classic pesto — no dairy required, and no mustard hiding anywhere in the mix. Many store-bought pestos and condiments sneak in unexpected ingredients, so blending your own from scratch is the cleanest way to stay in control of what's on your plate. The food processor does most of the work, and the whole process comes together in just a few simple steps. Spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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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