Macadamia Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herby pesto is a serious upgrade from the classic basil version, layering bright cilantro and tender baby spinach with the creamy richness of raw cashews. The lime juice and zest give it a punchy citrus backbone that makes it feel fresh and lively, while a hint of cumin adds just enough warmth to keep things interesting. Cashews blend down beautifully in a food processor, creating that thick, slightly textured paste you want in a good pesto — no macadamia nuts needed, and honestly, no loss whatsoever. It comes together in just a few quick pulses, making it one of those sauces you'll want to keep on rotation. Spoon it over grilled chicken or fish, toss it with pasta, swirl it into grain bowls, or use it as a bold spread on sandwiches and wraps. A splash of water at the end lets you dial in the consistency, so it works as either a thick dip or a looser, drizzleable sauce depending on what you're making. If you've been nervous about store-bought pestos hiding unexpected nuts in the ingredient list, making your own from scratch means you stay in complete control of every single thing that goes in.
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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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