PCOS Friendly Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with good fats, this cilantro-lime pesto is the kind of versatile sauce that makes healthy eating feel genuinely exciting. Cashews stand in for the traditional pine nuts, lending a creamy, buttery richness while keeping the texture slightly rustic and satisfying. Baby spinach quietly boosts the nutrient density without competing with the bold cilantro and zesty lime — a smart move for anyone focused on blood sugar balance and anti-inflammatory eating. Extra virgin olive oil ties everything together with heart-healthy monounsaturated fats, which are a cornerstone of hormone-supportive nutrition. The whole thing comes together in a food processor in just a few pulses, so there's no cooking required and barely any cleanup. Spoon it over grilled chicken, toss it with roasted vegetables, swirl it into grain bowls, or use it as a dip — the possibilities are genuinely endless. It stores beautifully, making it one of those prep-once, use-all-week sauces that quietly upgrades everything it touches.
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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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