Wheat Free Vegan Cilantro Pesto
Bright, herby, and punchy with citrus, this cilantro pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pepitas bring a nutty depth and satisfying body that you'd normally expect from pine nuts or parmesan, while nutritional yeast layers in a savory, cheesy quality without any dairy. A hit of fresh lime juice keeps the whole thing lively and vibrant, and a pinch of red pepper flakes can nudge it into bold territory if that's your thing. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — it just works as written. The food processor does the heavy lifting, and the whole process comes together in minutes once your pepitas are toasted and cooled. Spoon it over roasted vegetables, stir it into grain bowls, toss it with your favorite pasta, or use it as a dipping sauce — the versatility is genuinely impressive. Store it in a jar in the fridge and you'll find yourself reaching for it all week long.
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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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