Paraben 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 pumpkin seeds, while fresh lime juice keeps the whole thing tasting alive and vibrant. Nutritional yeast steps in to add that savory, almost cheesy richness without any dairy, making this a genuinely satisfying plant-based condiment. For anyone navigating parabens in packaged foods, whipping up a sauce like this from whole, recognizable ingredients is a straightforward way to stay in control of exactly what goes into your meals. Store-bought pestos and condiments can hide a surprising number of preservatives and additives, so blending your own takes just minutes and delivers something far fresher anyway. A pinch of red pepper flakes at the end gives it a gentle kick if you're feeling bold. Spoon it over roasted vegetables, toss it with pasta, or use it as a dip — 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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