Sesame Free Vegan Cilantro Pesto
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, slightly earthy depth that replaces the pine nuts you'd find in a classic version, and they also keep this completely free from sesame in any form — no tahini, no sesame oil, no hidden seeds to worry about. Nutritional yeast adds a savory, almost cheesy richness that makes this fully plant-based without sacrificing any of that satisfying umami punch. A hit of fresh lime juice keeps the whole thing tasting vibrant and alive rather than heavy. The food processor does most of the work, and the whole process comes together in just a few minutes once your pepitas are toasted and cooled. Spoon it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a dip — it's endlessly versatile and stores beautifully in the fridge. If you've ever felt limited by store-bought pesto options that sneak in unexpected ingredients, making your own this way puts you completely in control.
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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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