Pork 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 exciting. Cilantro and baby spinach team up for a vivid green color and a fresh, slightly earthy base, while lime juice and zest cut through with just the right amount of tang. Raw cashews replace the traditional pine nuts, blending down into a creamy, textured paste that feels rich without being heavy. A touch of cumin adds a warm, subtle depth that ties the whole thing together beautifully. Everything comes together in a food processor in just a few pulses, making this one of the easiest homemade sauces you'll ever throw together. It's naturally free from any pork-derived ingredients — no hidden additives, no cured meat byproducts, just clean, plant-based goodness you can feel confident about. Toss it with pasta, swirl it into grain bowls, spread it on flatbread, or use it as a dipping sauce — this pesto is endlessly versatile.
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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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