Capsaicin Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and creamy without a drop of cream, this vibrant green pesto is the kind of sauce that makes you want to put it on absolutely everything. Raw cashews blended with fresh cilantro and baby spinach create a lush, slightly textured paste that feels indulgent while staying completely plant-based. A generous hit of fresh lime juice and zest keeps it lively and tangy, while a touch of cumin adds just enough warmth and depth without any heat whatsoever — making it a genuinely safe choice for anyone avoiding capsaicin. So many store-bought pestos and sauces sneak in chili flakes or spicy seasonings, but every single ingredient here is straightforward and easy to verify. The food processor does all the heavy lifting in just a few pulses, and you can dial in the consistency with a splash of water until it's exactly as spoonable or spreadable as you need. Toss it with pasta, swirl it into grain bowls, spread it on sandwiches, or use it as a dipping sauce — this one earns its place as a permanent fixture in your fridge.
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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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