When most of us think of pesto, we often think of the traditional basil, pine nut, and parmesan pesto, but pestos are a really fun way to be creative in the kitchen. There's a basic formula of nut/seed, oil, herb / green, and seasoning that you can manipulate to make all kinds of delicious pestos. Some I've tried are parsley and macadamia nut, arugula and almond with capers, and spinach with pine nuts and garlic. Recently I was craving a cilantro and pumpkin seed pesto and I was very happy with the results. Here's that recipe: Cilantro Pesto


Yields about 3/4 cup


1/2 cup packed cilantro, it's about one bunch, stems removed

2 tbsp lemon juice

1/2-1 whole jalapeño, depending on spice preference

1/4 cup pumpkin seeds

1 clove garlic

1-2 tbsp nutritional yeast

2 tbsp olive oil

2 tbsp mayo / veganeise

Sea Salt, to taste


In a food processor combine cilantro, lemon juice, jalapeño, pumpkin seeds, garlic, and nutritional yeast and pulse until mixed together. While food processor is on, add the olive and mayo until processed smooth.  You may need to add a little more oil to reach desired consistency. Adjust for seasoning. Serve as a sauce on tacos, pasta, with rice, or I served it with salmon. Get creative and enjoy!