High Fructose Corn Syrup Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herby pesto is a bright departure from the classic basil version, layering fresh cilantro and baby spinach with creamy cashews and a generous hit of lime. Every ingredient here is whole and recognizable — no syrups, no sweeteners, no processed shortcuts — just real food blended into something genuinely delicious. That matters more than it might seem, because so many store-bought sauces and condiments sneak in corn syrup derivatives to balance acidity or extend shelf life. Making it yourself in a food processor means you control exactly what goes in. The cashews bring a buttery richness that holds the sauce together without any dairy, while the lime juice and zest keep things lively and fresh. A pinch of cumin adds just enough warmth to make it feel complex without overwhelming the herbs. Spoon it over grilled chicken, toss it with pasta, spread it on flatbread, or use it as a dip — it's endlessly versatile and comes together in just a few quick pulses.
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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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