Brazil Nut Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herby pesto is a serious upgrade from the classic basil version, layering bright cilantro, earthy spinach, and creamy cashews into something that tastes fresh, bold, and a little unexpected. The lime juice and zest give it a citrusy punch that makes the whole thing pop, while the optional cumin adds just a whisper of warmth underneath. Cashews blend into a beautifully smooth, slightly textured base without the need for any tree nuts that commonly trigger concerns — making this a pesto you can feel confident about sharing. Everything comes together in a food processor in just a few quick pulses, so there's very little standing between you and a jar of something genuinely delicious. Drizzle it over grilled chicken, toss it with pasta, swipe it across a flatbread, or use it as a dipping sauce — it's endlessly versatile. A splash of water at the end lets you dial in the consistency exactly how you like it, whether you want a thick spread or a looser, pourable sauce.
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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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