Barley Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach form a fresh, earthy base, while raw cashews lend a creamy richness that rivals any traditional pine nut version — no dairy, no cheese, just pure plant-based depth. A generous hit of lime juice and zest keeps things lively, and a whisper of cumin adds just enough warmth to make the flavor feel layered rather than one-note. The whole thing comes together in a food processor in just a few pulses, so you're barely five minutes away from something genuinely delicious. For anyone navigating grain sensitivities, this is a sauce you can reach for without second-guessing the label — every ingredient is straightforward and naturally free of barley and related grains. Spoon it over grilled chicken, toss it with pasta or zoodles, swirl it into grain bowls, or use it as a bold dipping sauce for roasted vegetables. It's the kind of versatile, crowd-pleasing condiment that earns a permanent spot in your weekly rotation.
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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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