Rice 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. Toasted pepitas bring a nutty depth and satisfying body 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 beautifully. The food processor does most of the heavy lifting here, and the whole process comes together in just a few minutes once your seeds are toasted. Pesto can sometimes hide sneaky fillers or additives in store-bought versions, but making it from scratch means you know exactly what's going in the jar. Spoon it over roasted vegetables, swirl it into soups, toss it with pasta or zucchini noodles, or use it as a punchy spread on sandwiches — the possibilities are genuinely endless. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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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