Paraben Free Cilantro-Lime Spinach Cashew Pesto
This bright, herbaceous pesto is a serious upgrade from the jarred stuff, blending fresh cilantro, baby spinach, and raw cashews into a creamy, vibrant sauce with real depth. The lime juice and zest give it a citrusy punch that keeps every bite lively, while the cashews stand in for pine nuts and create a naturally rich, buttery texture without any dairy. A touch of cumin rounds out the flavor with a subtle warmth that makes the whole thing feel a little unexpected in the best way. Because every ingredient here is whole and straightforward — fresh herbs, raw nuts, olive oil, citrus — you're not navigating any of the synthetic preservatives or additives that sneak into store-bought condiments and sauces. The food processor does most of the heavy lifting, and the whole process comes together in just a few quick pulses. Spoon it over grilled chicken, toss it with pasta, swirl it into grain bowls, or use it as a dip — 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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