Lactose Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold citrus punch, this cashew-based pesto is the kind of sauce that makes everything it touches taste more exciting. Traditional pesto relies on parmesan for its savory depth, but raw cashews step in here beautifully — they blend into a rich, creamy base that delivers that same satisfying body without any dairy whatsoever. Cilantro and baby spinach bring fresh, vibrant color and flavor, while lime juice and zest keep every bite lively and sharp in the best possible way. A touch of garlic and optional cumin round things out with just enough warmth to make this feel like more than your average condiment. The whole thing comes together in a food processor in just a few pulses, so you're not standing over a stove or dirtying a mountain of dishes. Spoon it over grilled chicken, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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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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