Paleo Vegan Cilantro Pesto
Bright, herby, and punchy with citrus, this cilantro pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas stand in for the traditional pine nuts, bringing a nutty depth and satisfying texture that holds up beautifully in the blended sauce. A hit of fresh lime juice keeps the whole thing vibrant, while a clove of raw garlic adds just enough bite to make it interesting. The nutritional yeast is the one ingredient worth a second look for strict paleo followers — it's a gray area for some, but many in the paleo community use it freely as a dairy-free flavor booster, and it's the only reason this pesto delivers that savory, almost cheesy richness without any actual cheese. Everything else — the olive oil, cilantro, pepitas, garlic, and lime — is completely in line with whole-food, grain-free eating. Spoon it over grilled chicken or fish, toss it with zucchini noodles, swirl it into cauliflower rice, or use it as a dipping sauce for roasted vegetables. It comes together in a food processor in minutes and keeps well in the fridge, making it one of those versatile staples worth having on hand all week long.
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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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