Pregnancy Friendly Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with feel-good ingredients, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Baby spinach and fresh cilantro bring a serious nutritional punch, while raw cashews give the whole thing a creamy, satisfying body without any dairy in sight. Folate-rich greens are a genuine priority during pregnancy, and this recipe leans into that naturally rather than forcing it. The garlic, lime juice, and zest keep the flavor bold and zippy, so you're never sacrificing taste for the sake of eating well. A splash of extra virgin olive oil ties it all together into a thick, spoonable sauce that works beautifully tossed with pasta, spread on toast, or stirred into grain bowls. The food processor does all the heavy lifting, making this an easy win even on the days when standing in the kitchen for too long just isn't happening. Adjust the consistency with a little water at the end and you've got a versatile, craveable condiment ready to go.
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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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