Nightshade Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with creamy cashew richness, this pesto is a total flavor bomb that comes together in minutes with just a food processor. Traditional pesto is already a tricky territory when you're avoiding nightshades, since store-bought versions and restaurant sauces often sneak in sun-dried tomatoes or paprika-based seasonings. This version sidesteps all of that with a vibrant base of fresh cilantro, baby spinach, and raw cashews that delivers serious depth without a single problematic ingredient. The lime juice and zest give it a zippy brightness that makes it feel anything but restrictive — it's the kind of sauce you'll want to put on everything. Raw cashews blended with olive oil create that luscious, velvety texture you'd expect from a classic pesto, while the optional cumin adds a subtle warmth that ties the whole thing together. A splash of water at the end lets you dial in the consistency, whether you want a thick spread or a looser drizzle. Toss it with pasta, swipe it on flatbread, or use it as a dipping sauce — it's 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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