Celery Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, this cashew-based pesto is the kind of sauce that makes you want to put it on absolutely everything. The combination of fresh cilantro and baby spinach creates a vibrant green base, while raw cashews blend down into a creamy, slightly textured paste that rivals any traditional pine nut version. A generous hit of lime juice and zest keeps the whole thing lively and fresh-tasting rather than heavy. For anyone navigating a celery-free lifestyle, this recipe is a genuinely stress-free win — every ingredient is straightforward, with no hidden stalks or celery seed lurking in spice blends or store-bought sauces. The food processor does most of the work, and a splash of water at the end lets you dial in exactly the consistency you want, whether that's thick and spreadable or loose enough to drizzle. A pinch of cumin is optional but adds a subtle warmth that ties the cilantro and lime together beautifully. Toss it with pasta, spoon it over grilled chicken, or use it as a dip — this pesto earns its place in the regular rotation fast.
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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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