Nutmeg 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 holds its own against the fresh cilantro, while nutritional yeast adds a savory, almost cheesy richness without any dairy. A squeeze of fresh lime juice keeps the whole thing lively and vibrant, balancing the garlic and the gentle heat from the optional red pepper flakes. The food processor does most of the work, and the whole process comes together in just a few minutes from skillet to jar. Pesto recipes can sometimes sneak in unexpected spices or pre-blended seasoning mixes, but every ingredient here is straightforward and easy to verify at a glance. Spoon it over pasta, swirl it into grain bowls, use it as a dip for warm flatbread, or spread it on sandwiches — it's endlessly versatile. 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)
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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