This vibrant, herb-forward pesto is bright, creamy, and packed with bold flavor from fresh cilantro, baby spinach, and a generous hit of lime. Raw cashews give it a naturally rich, buttery body without any dairy, making it a surprisingly versatile sauce that works on pasta, grain bowls, grilled proteins, or even as a dip. The whole thing comes together in a food processor in just a few pulses, so you're not standing over a stove or dirtying a mountain of dishes. Garlic and a whisper of cumin add depth that keeps every bite interesting without overwhelming the fresh, zesty notes. For anyone navigating grain sensitivities, store-bought pestos and condiments can be a minefield of hidden fillers and thickeners — this one is made entirely from whole, recognizable ingredients with no grains in sight. You control the texture too, adding water a tablespoon at a time until it's exactly the consistency you want, whether that's a thick spread or a pourable drizzle. It's the kind of sauce that makes everything it touches taste like you actually tried.
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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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