Seed Oil Free Vegan Cilantro Pesto

Total time13 min

Prep time10 min

Cook time3 min

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 give it a nutty depth and satisfying body, while fresh lime juice keeps the whole thing lively and vibrant. Nutritional yeast steps in to add that savory, almost cheesy richness without any dairy — making it a genuinely satisfying plant-based option that doesn't feel like a compromise. What makes this recipe a standout for anyone avoiding industrial seed oils is the simplicity of the fat source: just extra-virgin olive oil, streamed in slowly to bring the sauce together into a thick, spoonable consistency. No canola, no sunflower, no mystery blends — just one clean, quality oil doing exactly what it should. Store-bought pestos and sauces are notorious for hiding refined oils in the ingredient list, so making your own puts you fully in control. The food processor does most of the heavy lifting, and a quick toast of the pepitas in a dry skillet is the only real cooking involved. The result is a versatile, deeply flavorful pesto that works beautifully as a pasta sauce, a spread, a dip, or a finishing drizzle over roasted vegetables.

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Ingredients

6 servings

⅓ cup raw pepitas (pumpkin seeds)
Nature's Basket Organic Raw Whole Shelled Pepitas PF Snacks Raw Pepitas, 30 oz Sprouts Raw Pumpkin Seed Kernels Sprouts Organic Raw Pumpkin Seed Kernels Aurora Natural Organic Raw Pumpkin Seeds
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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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