Nutmeg Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, this vibrant green pesto is the kind of sauce that makes you want to drizzle it on absolutely everything. Raw cashews stand in for the traditional pine nuts, blending into a creamy, slightly textured paste that carries the bold flavors of fresh cilantro and baby spinach beautifully. The double hit of lime juice and zest keeps things lively and fresh, while a touch of garlic adds just enough bite to round it all out. For anyone avoiding warming spices like nutmeg — which can sneak into unexpected places in store-bought sauces and pestos — this recipe is a clean, confident alternative. Every ingredient is straightforward and easy to verify, so there's no guesswork involved. The optional cumin is the only spice in play, and it's entirely your call whether it makes the cut. This comes together in a food processor in just a few pulses, making it one of the most low-effort, high-reward condiments you can keep in your fridge. Spoon it over grilled chicken, toss it with pasta, spread 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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