Vegetarian Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is a brilliant twist on the classic that swaps basil for fresh cilantro and leans into a punchy lime-forward profile. Toasted pepitas replace traditional pine nuts, adding a subtle nuttiness and satisfying texture that makes every spoonful feel hearty and complex. Nutritional yeast steps in for parmesan, delivering that savory, umami depth without any dairy — so this one works beautifully for anyone keeping things fully plant-based. The whole thing comes together in a food processor in just a few pulses, making it one of those sauces you'll want to keep stocked in the fridge at all times. Toss it with pasta, spread it on toast, drizzle it over roasted vegetables, or use it as a dip — it's endlessly versatile. A pinch of red pepper flakes and a squeeze of fresh lime keep the flavor lively and bright, so it never tastes flat or one-dimensional. Once you try this version, it might just become your new go-to pesto.
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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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