Almond Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, this vibrant green pesto is the kind of sauce that makes you want to put it on absolutely everything. Cashews stand in beautifully as the base nut here, delivering that creamy, rich body you expect from a classic pesto without any almonds in sight — making it a genuinely safe and satisfying option for anyone avoiding tree nuts in that category. The combination of fresh cilantro and baby spinach gives it a bold, garden-fresh flavor, while lime juice and zest cut through the richness with a brightness that feels almost tropical. A touch of cumin (totally optional) adds a subtle warmth that ties the whole thing together in a way that feels unexpected but completely right. Everything comes together in a food processor in just a few quick pulses, so there's no complicated technique standing between you and a jar of this stuff. Drizzle it over grain bowls, toss it with pasta, spread it on toast, or use it as a dipping sauce — 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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