Walnut Free Vegan Cilantro Pesto
Bright, herby, and packed with bold flavor, this cilantro pesto is a vibrant twist on a classic sauce that works beautifully tossed with pasta, spread on toast, or spooned over roasted vegetables. Raw pepitas step in as the base nut, getting toasted in a dry skillet until golden and just starting to pop — that extra step adds a deep, nutty richness you'd never guess came from a handful of pumpkin seeds. Nutritional yeast brings a savory, almost cheesy depth without any dairy, making this completely plant-based from start to finish. A generous squeeze of fresh lime juice keeps everything tasting alive and zesty, balancing the earthy cilantro and the richness of the olive oil. The food processor does most of the work, and the whole thing comes together in minutes once your pepitas have cooled. If you love pesto but want something a little more unexpected — and completely free from tree nuts — this is the recipe to keep on rotation.
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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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