Paleo Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold citrus flavor, this cashew-based pesto is the kind of sauce that makes everything it touches taste better. Raw cashews stand in beautifully for traditional pine nuts and parmesan, blending into a thick, creamy base that's completely grain-free and dairy-free without sacrificing any richness. Fresh cilantro and baby spinach bring a vibrant green color and layers of earthy flavor, while lime juice and zest cut through with just enough tang to keep things lively. A hint of cumin ties it all together and gives the whole sauce a subtle warmth that feels right at home on grilled meats, roasted vegetables, or cauliflower rice. The food processor does all the heavy lifting — a few pulses, a slow drizzle of olive oil, and you're done. It's the kind of versatile condiment that earns a permanent spot in your weekly rotation, especially when you're trying to keep meals clean and exciting at the same time.
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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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