Mediterranean Diet Friendly Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with fresh flavor, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach form a lush, verdant base, while raw cashews lend a creamy richness that rivals any traditional pine nut version — no dairy required. A generous hit of fresh lime juice and zest keeps things zippy and light, and a drizzle of extra virgin olive oil ties it all together into a silky, spoonable sauce. The whole thing comes together in a food processor in just a few pulses, making it one of those effortless recipes that looks and tastes far more impressive than the effort involved. Olive oil, leafy greens, garlic, and nuts are cornerstones of Mediterranean-style eating, so this pesto checks all the right boxes without any compromise on flavor. Toss it with pasta, spread it on flatbread, swirl it into grain bowls, or use it as a dipping sauce — it's endlessly versatile. A pinch of cumin is optional but adds a subtle warmth that makes the whole thing feel just a little more complex.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!