Pescatarian 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 that replaces the traditional pine nuts, while nutritional yeast adds a savory, almost cheesy richness without any dairy. A generous squeeze of fresh lime juice keeps the whole thing lively and vibrant, cutting through the richness of the olive oil in the best possible way. The food processor does most of the heavy lifting here — a few pulses and a slow drizzle of oil is all it takes to land on a thick, spoonable sauce with real texture and personality. An optional pinch of red pepper flakes gives it a subtle kick if you're into a little heat. Toss it with pasta, spoon it over roasted vegetables, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and comes together with minimal effort.
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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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