Turmeric 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 subtle nuttiness and satisfying body, standing in beautifully for the pine nuts you'd find in a classic version. Nutritional yeast adds a savory, almost cheesy depth that keeps this entirely plant-based without sacrificing any richness. A generous squeeze of fresh lime juice lifts the whole thing, giving it that vibrant, citrusy edge that makes cilantro really sing. Many store-bought pestos and spice blends sneak in golden-hued ingredients that can be hard to spot on a label, so making your own from scratch is the cleanest way to stay in control of what goes into the jar. Every ingredient here is straightforward and easy to verify, which means you can blend with confidence. The food processor does most of the heavy lifting, and the whole process comes together in just a few minutes. Spoon it over pasta, swirl it into soups, spread it on toast, or use it as a dipping sauce — this one is 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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