Turkey 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, slightly earthy depth that replaces the traditional pine nuts beautifully, while nutritional yeast adds a savory, almost cheesy richness without any dairy in sight. A hit of fresh lime juice keeps the whole thing lively and vibrant, cutting through the olive oil and making every spoonful taste like it was just made — because it was. The technique here is simple but smart: toasting the pepitas in a dry skillet before blending coaxes out their natural oils and gives the finished pesto a rounder, more complex flavor than you'd get skipping that step. A few pulses in the food processor keep the texture pleasantly chunky rather than turning it into a smooth paste, so it clings to pasta, grain bowls, or crusty bread in the most satisfying way. If you've ever been skeptical about cilantro pesto, the balance of garlic, lime, and that optional pinch of red pepper flakes will win you over fast. It comes together in minutes and stores easily, making it one of the most versatile sauces you can keep on hand — completely free of any animal products and naturally suited for anyone navigating poultry-free eating without wanting to sacrifice a single bit of flavor.
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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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