Eggless Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold flavor, this cashew-based pesto is the kind of sauce that makes you want to put it on absolutely everything. Cilantro and baby spinach team up for a vibrant green base, while fresh lime juice and zest cut through the richness of the olive oil with just the right amount of citrusy punch. Raw cashews do the heavy lifting here — blended down in a food processor, they create a creamy, slightly textured body that feels indulgent without relying on any dairy or eggs. That makes this a genuinely versatile option for anyone navigating egg-free cooking, since so many store-bought pestos and sauces sneak in unexpected ingredients. A pinch of cumin is optional but highly recommended if you want a subtle warmth that ties the whole thing together. The whole process happens in one food processor bowl, and a splash of water at the end lets you dial in the consistency from thick spread to pourable sauce. Toss it with pasta, swirl it into grain bowls, slather it on flatbread — this one earns a permanent spot in your weekly 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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