Peanut Free 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 more alive. Cilantro and baby spinach bring fresh green depth, while lime juice and zest cut through the richness of the cashews with just the right amount of tang. Because cashews replace the pine nuts found in traditional pesto, this version is completely free from peanuts and safe for those navigating that allergy — no label-reading required. A touch of garlic and optional cumin round out the flavor into something that feels both familiar and unexpectedly exciting. The food processor does all the heavy lifting, and within minutes you have a thick, spoonable sauce ready to go. Toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dip — 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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