Soy Free Vegan Cilantro Pesto
Bright, herby, and punchy with citrus, this cilantro pesto is the kind of condiment that makes everything it touches taste more alive. Toasted pepitas bring a nutty depth and satisfying body that you'd normally expect from pine nuts or parmesan, while nutritional yeast adds that savory, umami-rich backbone without any dairy. A squeeze of fresh lime keeps the whole thing vibrant and lifts the cilantro into something genuinely crave-worthy rather than just green and grassy. Soy-free cooking can get tricky when it comes to vegan condiments and sauces, since many store-bought options sneak in soy-based emulsifiers or additives. Every ingredient here is straightforward and easy to verify — just whole seeds, fresh herbs, olive oil, and pantry staples you can read at a glance. The food processor does the heavy lifting, and the whole thing comes together in minutes with almost no cleanup. Spoon it over roasted vegetables, swirl it into grain bowls, spread it on flatbread, or toss it with pasta — it's endlessly versatile and keeps well in the fridge for quick weeknight meals.
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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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