Nightshade Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of condiment that makes everything it touches taste better. Toasted pepitas bring a nutty depth and satisfying body to the sauce, standing in beautifully for the pine nuts you'd find in a traditional version — no dairy, no compromise. Nutritional yeast adds a savory, almost cheesy richness that rounds out the lime juice and garlic without any animal products in sight. For anyone navigating nightshade sensitivities, pesto can feel like a minefield — most jarred versions sneak in tomato-based ingredients or spice blends with hidden peppers — but every single ingredient here is clean and straightforward. The optional red pepper flakes are easy to leave out entirely if you need to keep things fully nightshade free, and the rest of the recipe holds up perfectly without them. A slow drizzle of olive oil at the end pulls it all into a luscious, spoonable sauce with just enough texture to cling to pasta, grain bowls, or crusty bread. Make a batch, stash it in the fridge, and watch it disappear faster than you'd expect.
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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)
Can be omittedred pepper flakes
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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