Citric Acid Free Cilantro-Lime Spinach Cashew Pesto
Most commercial pestos and jarred sauces sneak in citric acid as a preservative, making homemade the only reliable route for anyone avoiding it. This vibrant green sauce leans on fresh lime juice and zest to deliver all the brightness you'd expect, with zero additives or hidden preservatives in sight. Raw cashews stand in for the traditional pine nuts, blending into a rich, creamy base that still has just enough texture to feel satisfying. Baby spinach deepens the color and adds a mild earthiness that plays beautifully against the bold cilantro, while a whisper of cumin ties everything together with a subtle warmth. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Spoon it over grilled chicken, toss it with pasta, swirl it into grain bowls, or use it as a dip — it's the kind of versatile sauce that earns a permanent spot in your fridge rotation.
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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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