Caffeine Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold flavor, this cashew-based pesto is the kind of sauce that makes everything it touches taste more exciting. Cilantro and baby spinach form a vivid green base, while fresh lime juice and zest cut through the richness of the raw cashews and olive oil for a result that's creamy without being heavy. A hint of garlic and optional cumin round out the flavor in a way that feels more like a vibrant Mexican-inspired condiment than a traditional Italian sauce. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Since every ingredient here is naturally free of stimulants, you can enjoy it any time of day without a second thought — morning grain bowls, afternoon wraps, or a late-night pasta all work beautifully. Toss it with noodles, spread it on flatbread, or use it as a dipping sauce for roasted vegetables — the versatility is honestly hard to overstate. A splash of water at the end lets you dial in the consistency exactly the way you like it.
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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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