Tree Nut Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is a refreshing twist on the classic that works beautifully as a pasta sauce, sandwich spread, or dip. Traditional pesto almost always calls for pine nuts or other tree nuts, but this version swaps them out entirely for toasted pepitas — raw pumpkin seeds that get golden and nutty in just a couple of minutes in a dry skillet. That simple swap is the whole key, and it works brilliantly. The pepitas bring a satisfying richness and subtle crunch that you genuinely won't miss the pine nuts for. Nutritional yeast steps in for parmesan, adding a savory, umami depth that makes this fully plant-based without sacrificing any of that complex, layered flavor. Fresh lime juice keeps everything bright and punchy, while a pinch of red pepper flakes gives it just enough heat to keep things interesting. Blend it thick and spoonable, and you've got a versatile sauce that's ready to elevate just about anything on your table.
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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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