Nitrate & Nitrite 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 nutty depth and satisfying texture that you'd never guess came from a handful of raw seeds, while fresh lime juice keeps the whole thing tasting alive and vibrant. Nutritional yeast adds a savory, almost cheesy richness without any dairy, making this a genuinely satisfying plant-based condiment. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels hunting for hidden additives or preservatives — what you see is exactly what you get. The food processor does most of the heavy lifting, and a slow drizzle of good olive oil pulls it all into a thick, spoonable sauce with just the right amount of rustic texture. A pinch of red pepper flakes at the end gives it a gentle kick if you're feeling bold. Toss it with pasta, spread it on toast, or use it as a dipping sauce — this one earns its place in regular rotation.
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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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