Mushroom Free Cilantro-Lime Spinach Cashew Pesto
This bright, herbaceous pesto swaps the usual basil and pine nuts for a bold combination of fresh cilantro, baby spinach, and creamy raw cashews — and the result is something genuinely exciting. A generous hit of lime juice and zest keeps everything tasting vibrant and fresh, while a touch of cumin adds just enough warmth to make it feel like more than a simple sauce. The whole thing comes together in a food processor in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Because every ingredient here is whole and straightforward, there's no need to second-guess labels or scan for hidden fungi — it's naturally free of mushrooms and mushroom-derived additives without any workarounds. Thin it out with a splash of water for a drizzleable sauce, or keep it thick and spreadable for toast, grain bowls, or pasta. It's the kind of versatile condiment you'll want to keep in the fridge 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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