Honey Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, blending bright cilantro, tender baby spinach, and creamy raw cashews into a thick, luscious sauce with real depth. The lime juice and zest give it a citrusy punch that keeps every bite feeling fresh and alive, while a hint of cumin adds just enough warmth to make things interesting. Cashews do the heavy lifting here — they blend down into a naturally rich, buttery base without any dairy, making this a pesto that works for a surprisingly wide range of eaters. Many store-bought pestos and condiments sneak in sweeteners you might not expect, so making this from scratch means you know exactly what's going into the bowl. The whole thing comes together in a food processor in just a few quick pulses, so there's almost no effort standing between you and something genuinely delicious. Spoon it over pasta, swirl it into grain bowls, spread it on flatbread, or use it as a dipping sauce — it's the kind of versatile recipe that earns a permanent spot in your rotation.
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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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