Emulsifier 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 bring a fresh, grassy depth, while lime juice and zest cut through the richness of the cashews with just the right amount of citrusy punch. Because the whole thing comes together in a food processor with nothing but whole, recognizable ingredients, there are zero hidden additives to worry about — no lecithins, no stabilizers, none of the emulsifying agents that sneak into so many store-bought sauces and condiments. The olive oil is drizzled in gradually as the processor runs, which naturally brings the pesto to a smooth, cohesive consistency without needing any chemical help. A pinch of cumin is optional but adds a subtle warmth that ties the Latin-inspired flavors together beautifully. Thin it out with a splash of water and it becomes a dreamy drizzle for grain bowls, tacos, or roasted vegetables — or keep it thick and use it as a spread. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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