Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is the kind of sauce that makes everything it touches taste more alive. Toasted pepitas stand in for the traditional pine nuts, bringing a nutty, slightly earthy depth that pairs beautifully with the fresh cilantro and a generous squeeze of lime. Nutritional yeast does the heavy lifting where parmesan would usually go, adding that savory, umami-rich quality without any dairy in sight — and it genuinely works. The whole thing comes together in a food processor in minutes, making it an easy weeknight staple or a weekend meal-prep hero. Spoon it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a dip — it's endlessly versatile. A pinch of red pepper flakes is optional but highly recommended if you want a little heat cutting through the richness. This recipe makes enough to serve six, so you'll have plenty to share or stash in the fridge for the week ahead.
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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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