MSG Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, bursting with bright citrus, fresh greens, and the creamy richness of blended raw cashews. The combination of cilantro and baby spinach gives it a bold, grassy depth, while lime juice and zest keep every bite lively and fresh. Because every ingredient goes straight from your kitchen into the food processor, there are no hidden additives, flavor enhancers, or preservatives to worry about — just clean, whole-food flavor you control entirely. A touch of garlic and optional cumin round out the profile without overwhelming the herbs, making this incredibly versatile across a wide range of dishes. It comes together in minutes with just a few pulses and a steady drizzle of olive oil, and you can dial in the texture with a splash of water until it's exactly the consistency you want. Toss it with pasta, spread it on flatbread, swirl it into grain bowls, or use it as a dipping sauce — it genuinely works everywhere.
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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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