Pecan 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. Raw pepitas step in as the base nut, toasted in a dry skillet until golden and just starting to pop — that step alone adds a deep, nutty richness that carries the whole sauce. Nutritional yeast brings a subtle savory depth without any dairy, while fresh lime juice keeps things lively and vibrant. The food processor does most of the work, and streaming in the olive oil at the end gives you that thick, spoonable texture that clings beautifully to pasta, grain bowls, roasted vegetables, or crusty bread. A pinch of red pepper flakes is optional but highly recommended if you want a little heat sneaking through the brightness. Because every ingredient here is whole and straightforward, there are no hidden surprises to worry about — just clean, plant-based flavor from start to finish. Make a batch, stash it in a jar, and watch it disappear faster than you expected.
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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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