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 and satisfying texture that you'd never guess came from a handful of pumpkin seeds, while fresh lime juice keeps the whole thing lively and vibrant. Nutritional yeast adds a subtle savory richness that rounds out the garlic and cilantro without any dairy in sight — making this completely plant-based without any compromise on flavor. The food processor does most of the heavy lifting, and the result is a thick, spoonable sauce with just enough texture to feel rustic and homemade. Rye and other grains are nowhere near this recipe, so if you're navigating grain sensitivities, you can stir this into pasta, spread it on toast, or drizzle it over roasted vegetables with total confidence. A pinch of red pepper flakes at the end gives it a gentle kick if you're feeling bold. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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.
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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