Hazelnut Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, this vibrant green pesto is the kind of sauce that makes you want to put it on absolutely everything. Raw cashews stand in beautifully as the base nut here, delivering that rich, creamy body you expect from a classic pesto without any of the tree nuts that tend to cause concern for hazelnut-sensitive cooks. Fresh cilantro and baby spinach bring layers of flavor and color, while lime juice and zest give the whole thing a lively, almost tropical edge that sets it apart from anything you'd find in a jar at the store. A touch of garlic and optional cumin round it out with just enough depth to keep things interesting. The food processor does all the heavy lifting — a few pulses, a slow drizzle of olive oil, and you're done. Use it tossed through pasta, spread over grilled chicken, dolloped onto tacos, or stirred into grain bowls whenever you need a quick hit of something bold and fresh.
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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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