Gut Friendly Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with real-food ingredients, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Raw cashews stand in for the traditional pine nuts, lending a creamy, buttery body without the heaviness — and they blend beautifully with baby spinach and fresh cilantro into a thick, spoonable paste. A generous hit of lime juice and zest keeps the whole thing light and zingy, while extra virgin olive oil ties it all together with a silky finish. For anyone navigating digestive sensitivities, this recipe leans on whole, minimally processed ingredients with no hidden additives or preservatives — just real produce, healthy fats, and a handful of pantry staples. The optional cumin adds a subtle warmth that plays especially well with the citrus, but the pesto holds its own without it. A few pulses in the food processor is genuinely all it takes, and you can thin it to your preferred consistency with a splash of water. Toss it with pasta, swirl it into grain bowls, or spread it on toast — it's endlessly versatile and just as good straight off the spatula.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!