Peanut Free Vegan Cilantro Pesto
Bright, herby, and just a little bit bold, 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, subtly earthy depth that keeps this completely free from peanuts and tree nuts while still delivering that rich, satisfying body you want in a good pesto. Nutritional yeast adds a savory, almost cheesy note without any dairy, and a generous squeeze of fresh lime juice keeps the whole thing tasting vibrant and fresh. The food processor does the heavy lifting in just a few minutes, and streaming in the olive oil at the end gives you a thick, spoonable sauce with real texture — not a watery, over-blended mess. A pinch of red pepper flakes is optional, but it adds a gentle kick that plays beautifully against the brightness of the cilantro. Spoon it over roasted vegetables, toss it with pasta, swirl it into soups, or spread it on toast — this one earns its place in your regular rotation fast.
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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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