Shellfish Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and punchy with citrus, this vibrant green pesto is the kind of sauce that makes everything it touches taste more alive. Cilantro and baby spinach form a fresh, leafy base, while raw cashews bring a creamy richness that blends into a beautifully textured paste — no dairy, no fuss. A generous hit of lime juice and zest keeps things lively, and a whisper of cumin adds just enough warmth to make the whole thing feel a little unexpected. The food processor does all the heavy lifting, so you're looking at just a few minutes from ingredients to finished sauce. It's endlessly versatile — spoon it over grilled chicken, toss it with pasta, swirl it into grain bowls, or use it as a dip for warm flatbread. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden seafood derivatives that can sneak into store-bought sauces. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!