Legume Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, 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, blending into a thick, creamy base that carries the bold flavors of fresh cilantro, baby spinach, and plenty of lime. The result is a pesto that's rich without being heavy, with a slightly textured paste that clings beautifully to pasta, grilled vegetables, or a warm piece of crusty bread. For anyone navigating a legume-free lifestyle, pesto is usually a safe zone — but store-bought versions can sneak in unexpected ingredients, and cross-contact is always a concern. Making it from scratch in a food processor takes just minutes and puts you fully in control of every ingredient. The optional pinch of cumin adds a subtle warmth that ties the Latin-inspired flavors together without overpowering the freshness of the herbs. A splash of water at the end lets you dial in the consistency exactly how you like it, whether you want a thick spread or a looser drizzle.
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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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