
This bright, herby pesto is a serious flavor bomb — fresh cilantro and baby spinach form a vibrant green base, while raw cashews bring a buttery richness that makes the whole thing feel indulgent without being heavy. A generous hit of lime juice and zest keeps everything lively and sharp, and a whisper of cumin adds just enough warmth to make it interesting. The food processor does all the heavy lifting, so you're looking at a handful of minutes from start to finish. Grain-free eating can sometimes feel like you're giving things up, but a sauce this versatile makes it easy to forget there's anything missing — spoon it over roasted vegetables, grilled chicken, or use it as a dip and it delivers every single time. Because every ingredient here is whole and straightforward, there's no hidden starch or filler to worry about, just clean, punchy flavor. The optional water adjustment at the end means you can dial in the texture exactly how you want it, whether you need a thick spread or a looser drizzle. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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.
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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