Gelatin Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, this cashew-based pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach bring a fresh, grassy depth, while raw cashews step in as the creamy, nutty backbone — no dairy, no animal-derived thickeners, and absolutely nothing that would raise a flag for anyone avoiding gelatin or hidden additives. A generous hit of lime juice and zest keeps the whole thing lively and bold, with a whisper of cumin adding just enough warmth to make it interesting. The food processor does most of the work, building a thick, slightly textured paste that you can thin out with a splash of water until it hits exactly the consistency you want. Spoon it over grilled chicken, toss it through pasta, swirl it into grain bowls, or use it as a dip — it's genuinely one of those versatile sauces you'll want to keep in the fridge at all times. Because every ingredient here is whole and straightforward, you never have to second-guess the label or wonder what's lurking in a store-bought version.
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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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