Breastfeeding Friendly Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with nourishing ingredients, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Baby spinach and fresh cilantro bring a serious hit of iron and folate — nutrients that matter a lot when you're feeding a newborn and running on limited sleep. Raw cashews give the pesto a creamy, buttery body without any dairy, while extra virgin olive oil adds healthy fats that support both you and your baby. Fresh lime juice and zest keep every bite zippy and light, so it never feels heavy even when you're eating it straight off a spoon. The whole thing comes together in a food processor in just a few pulses, which is exactly the kind of low-effort, high-reward cooking that fits into a new parent's day. Spoon it over pasta, swirl it into scrambled eggs, spread it on toast, or use it as a dip — it's endlessly versatile and stores well in the fridge for easy grab-and-go meals throughout the week.
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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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