Seed Oil Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, layering bright cilantro, tender baby spinach, and creamy raw cashews into something that tastes genuinely fresh and alive. The lime juice and zest give it a citrusy punch that keeps every bite lively, while a hint of cumin adds just enough warmth to make it feel a little unexpected. Extra virgin olive oil is the only fat here, which is exactly what makes this recipe a clean, confident choice for anyone avoiding industrially processed seed oils — no canola, no sunflower, no mystery blends. The food processor does all the heavy lifting, bringing everything together in just a few quick pulses into a thick, spoonable sauce with real texture. It's endlessly versatile — swirl it into pasta, spread it on flatbread, spoon it over grilled chicken or roasted vegetables, or use it as a dip with whatever you have on hand. Adjusting the consistency is as simple as adding a splash of water, so you can dial it in exactly to how you plan to use it. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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