Oats Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, blending bright cilantro, tender baby spinach, and creamy raw cashews into a sauce that's equal parts bold and silky. The lime juice and zest give it a citrusy punch that keeps every bite feeling fresh, while the garlic and optional cumin add just enough depth to make it genuinely craveable. Cashews do the heavy lifting here as the creamy base, making this a naturally grain-free sauce that comes together in a food processor in just a few minutes — no cooking required. It's the kind of versatile condiment you'll want to put on everything: pasta, grain bowls, grilled vegetables, roasted chicken, or even as a dip with crusty bread. Because every ingredient is whole and straightforward, there's no need to scrutinize labels or worry about hidden fillers sneaking into your sauce. The water-to-consistency trick at the end means you can dial it in exactly how you like it — thick enough to cling to noodles or loose enough to drizzle over tacos.
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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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