Pregnancy Friendly Vegan Cilantro Pesto
Bright, herby, and packed with good-for-you ingredients, this cilantro pesto is the kind of sauce that makes everything taste more alive. Toasted pepitas bring a satisfying nuttiness and a solid dose of plant-based protein and zinc — nutrients that matter a lot when you're eating for two. Nutritional yeast steps in for the parmesan you'd find in a traditional pesto, adding a savory, cheesy depth without any dairy, which makes it easy to keep things clean and wholesome throughout pregnancy. Fresh lime juice keeps the whole thing bright and balanced, and because you're making it yourself, you know exactly what's going into every spoonful — no mystery preservatives or additives to second-guess. The food processor does most of the work, so this comes together quickly with minimal effort. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dip — it's endlessly versatile and genuinely hard to stop eating.
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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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