Ginger Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with fresh flavor, this cashew-based pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach form a vibrant green base, while raw cashews bring a creamy, buttery richness that rivals any traditional pine nut version. Fresh lime juice and zest cut right through the fat, giving the whole thing a zippy, citrusy lift that keeps it from feeling heavy. A touch of garlic and optional cumin round out the depth without overwhelming the freshness of the herbs. 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 spread — it's endlessly versatile and completely free of any ginger, so there's no need to scan labels or swap anything out. This is the kind of sauce you'll want to keep in a jar in the fridge at all times.
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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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