Pescatarian 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. Raw cashews stand in for traditional pine nuts, blending into a thick, creamy paste that carries the freshness of cilantro and baby spinach beautifully. A generous hit of lime juice and zest keeps every bite lively, while a whisper of cumin adds just enough warmth to make the flavor feel layered and intentional. The whole thing comes together in a food processor in just a few pulses — no cooking required, no complicated technique. It's naturally free of meat and works effortlessly within a pescatarian lifestyle, since every ingredient is straightforwardly plant-based with zero hidden animal products to second-guess. Spoon it over grilled fish, toss it with pasta, swirl it into grain bowls, or use it as a dipping sauce — it's genuinely one of those versatile staples you'll want to keep in the fridge all week.
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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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