Shellfish Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of condiment that makes everything it touches taste better. Toasted pepitas bring a nutty depth and satisfying texture that you'd never guess came from a handful of pumpkin seeds, while nutritional yeast adds a savory, almost cheesy richness without any dairy. A squeeze of fresh lime juice keeps the whole thing lively and vibrant, cutting through the richness of the olive oil in the best possible way. 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 and cooled. Pesto can sometimes be a minefield for people avoiding shellfish due to cross-contact risks in restaurant kitchens or store-bought versions made on shared lines, but making it at home with these clean, plant-based ingredients means you know exactly what's in the jar. Spoon it over pasta, swirl it into soups, spread it on toast, or use it as a dipping sauce — 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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