Sesame Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with fresh flavor, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach form a lush, earthy base, while fresh lime juice and zest cut through with just the right amount of citrusy punch. Raw cashews step in as the nut of choice here, blending down into a creamy, slightly textured paste that gives the pesto real body without relying on any tahini or sesame-based ingredients — a common hidden culprit in store-bought sauces and restaurant versions. A touch of garlic and optional cumin round out the flavor with warmth and depth. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Spoon it over pasta, swirl it into grain bowls, spread it on flatbread, or use it as a dipping sauce — it's endlessly versatile and completely free of sesame in any form. Once you have a jar of this 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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