Lupin Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold flavor, this cashew-based pesto is the kind of sauce that makes everything it touches taste better — think pasta, grain bowls, grilled chicken, or even a simple piece of toast. The combination of fresh cilantro, baby spinach, and a generous hit of lime juice gives it a vibrant, almost tropical edge that sets it apart from any classic basil version. Cashews bring a naturally creamy richness when blended, so the texture is luxuriously smooth without any dairy involved. For anyone navigating lupin sensitivities, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, and there's no flour or legume-based filler hiding in the mix. A touch of garlic and optional cumin round out the flavor without overpowering the fresh greens. The whole thing comes together in a food processor in just a few pulses, making it one of those sauces you'll want to keep on rotation all week.
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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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