Pistachio Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of sauce that makes you want to drizzle it on absolutely everything. Raw pepitas stand 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 makes the whole thing sing. Nutritional yeast brings a subtle savory depth without any dairy, while fresh lime juice keeps the flavor lively and sharp. The food processor does the heavy lifting, and a slow stream of olive oil pulls it all together into a thick, spoonable sauce with just enough texture to feel rustic and satisfying. It's a smart swap for anyone who loves pesto but needs to steer clear of tree nuts like pistachios — no compromises on flavor required. Toss it with pasta, spread it on toast, spoon it over roasted vegetables, or use it as a dipping sauce; it's endlessly versatile and comes together in minutes.
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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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