BHA & BHT 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. Raw cashews stand in for the traditional pine nuts, lending a buttery richness that blends beautifully with fresh cilantro and baby spinach — no dairy, no fillers, just whole ingredients you can actually recognize. That matters a lot when you're trying to avoid the synthetic preservatives that sneak into so many store-bought condiments and jarred sauces. Every ingredient here is clean and straightforward, which means you're in full control of what goes into the bowl. The lime juice and zest give it a lively, almost tropical brightness that balances the earthy greens, while a touch of cumin adds just enough warmth to keep things interesting. A food processor does all the heavy lifting, and a few tablespoons of water let you dial in the consistency from thick spread to silky drizzle. Toss it with pasta, spoon it over grilled chicken, swirl it into grain bowls, or use it as a dip — this one is endlessly versatile.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!