Mustard Free Cilantro-Lime Spinach Cashew Pesto
This vibrant green pesto is bright, creamy, and packed with bold flavor from fresh cilantro, baby spinach, and a generous hit of lime. Raw cashews stand in for traditional pine nuts, blending into a lusciously thick, slightly textured paste that clings beautifully to pasta, grain bowls, or grilled vegetables. 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. Store-bought condiments and sauces are notorious for sneaking in unexpected ingredients, so making your own from scratch means you know exactly what's going into every spoonful. A touch of garlic and optional cumin give it a subtle warmth that balances the citrusy brightness without overpowering the fresh herbs. Drizzle it over roasted potatoes, toss it with noodles, or spread it on flatbread — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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