Fish Free Cilantro-Lime Spinach Cashew Pesto
Traditional pesto leans heavily on basil and pine nuts, but this bright, herbaceous version swaps in cilantro, baby spinach, and raw cashews for something that feels genuinely fresh and exciting. The lime juice and zest give it a citrusy punch that makes the whole thing pop, while the cashews blend down into a creamy, slightly textured base that coats pasta, grain bowls, or roasted vegetables beautifully. Because every ingredient here is plant-based and straightforward, there's no need to scrutinize labels for hidden fish-derived additives like worcestershire or anchovy paste — a real concern in many store-bought pestos and sauces. The food processor does all the heavy lifting, and the whole thing comes together in just a few quick pulses. A splash of water at the end lets you dial in the consistency, whether you want a thick spread for toast or a looser drizzle for tacos and salads. The optional cumin adds a subtle warmth that ties the cilantro and lime together in a way that feels almost addictive. Once you have a jar of this in the fridge, you'll find yourself reaching for it on just about everything.
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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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