Pecan Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold flavor, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach bring freshness and color, while raw cashews step in as the creamy, buttery base that holds it all together — no pine nuts, no walnuts, and absolutely no pecans anywhere in sight. A generous hit of lime juice and zest keeps things lively, and a pinch of cumin adds just enough warmth to make the whole thing feel a little unexpected in the best way. The food processor does most of the heavy lifting here, and the whole process comes together in just a few pulses and a slow drizzle of olive oil. You can thin it out with a splash of water to get exactly the consistency you want — thick enough to cling to pasta, loose enough to drizzle over grilled chicken or roasted vegetables. It's the kind of versatile, crowd-pleasing sauce that earns a permanent spot in your weekly rotation.
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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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