Low Iodine Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold citrus flavor, this cashew-based pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach bring freshness and a gorgeous green color, while raw cashews give the whole thing a creamy, nutty body without any dairy in sight. A generous hit of lime juice and zest keeps it lively and a little tangy, and the optional cumin adds just enough warmth to make it feel like something special. Managing iodine intake often means scrutinizing store-bought condiments and sauces for iodized salt, dairy, and other hidden sources — this recipe sidesteps all of that by using fine sea salt, whole plant-based ingredients, and extra virgin olive oil. Every component here is straightforward and easy to verify, which takes the guesswork out of meal prep. The whole thing comes together in a food processor in just a few minutes, and the texture lands somewhere between a rustic spread and a pourable sauce — thick enough to cling to pasta or roasted vegetables, but easy to thin with a splash of water if you want it looser. Slather it on grain bowls, use it as a dip, or toss it with noodles for a weeknight dinner that feels anything but boring.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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