Low Sugar Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is a refreshing twist on the classic, swapping basil for a bold combination of fresh cilantro and baby spinach that brings serious color and brightness to whatever it touches. Raw cashews stand in for pine nuts, blending into a rich, creamy base that feels indulgent without any dairy in sight. The whole thing comes together in a food processor in just a few pulses — no cooking, no fuss, just clean, punchy flavor. A generous squeeze of fresh lime juice and a hit of zest keep every bite lively, while a pinch of cumin adds a subtle warmth that ties it all together beautifully. Because every ingredient here is whole and unprocessed, you never have to second-guess what's in the jar — there's simply nothing sweet hiding in the mix. Spoon it over grilled chicken, toss it with pasta, swirl it into grain bowls, or use it as a dip for fresh vegetables — it's endlessly versatile and genuinely hard to stop eating.
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Learn more →Ingredients
6 servings
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- 1 cup baby spinach, loosely packed
- ½ cup raw cashews
- 2 cloves garlic, peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ tsp lime zest
- ⅓ cup extra virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp ground cumin (optional)
- 2–3 tbsp water, as needed
Instructions
- 1
Add the cilantro, spinach, cashews, garlic, lime juice, and lime zest to a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the cashews are broken down into small pieces.
- 2
With the processor running, drizzle in the olive oil in a steady stream until the pesto comes together into a thick, slightly textured paste, about 20–30 seconds. Scrape down the sides with a rubber spatula.
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