Pork Free Vegan Cilantro Pesto

Total time13 min

Prep time10 min

Cook time3 min

5.0

(24)

Bright, herby, and a little unexpected, this cilantro pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas bring a nutty depth and satisfying body to the sauce, standing in beautifully for the pine nuts you'd find in a classic version — no animal products, no compromise on richness. Nutritional yeast adds a savory, almost cheesy undertone that rounds out the bold cilantro and zippy fresh lime juice in a way that feels genuinely complete. A quick pulse in the food processor keeps the texture rustic and scoopable rather than smooth and flat, so every spoonful has real character. The optional pinch of red pepper flakes is worth it if you like a little heat sneaking in at the finish. Spoon it over roasted vegetables, toss it with pasta, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and comes together in minutes. Keep a jar in the fridge and you'll find yourself reaching for it all week long.

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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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