Soy Free Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold flavor, this cashew-based pesto is the kind of sauce that makes everything it touches taste more exciting. Cilantro and baby spinach bring freshness and a gorgeous green color, while raw cashews give the whole thing a creamy, nutty body without any dairy. A generous hit of lime juice and zest keeps it lively and a little tangy, and a pinch of cumin adds just enough warmth to make it feel like more than a standard pesto. Because every ingredient here is whole and straightforward, you never have to second-guess what's in it — no packaged sauces, no hidden additives, no soy lurking in an unexpected place. The food processor does most of the work, and the whole thing comes together in just a few pulses. Thin it out with a splash of water if you want a pourable drizzle, or keep it thick for spreading onto flatbreads, tossing with pasta, or spooning over grilled chicken and roasted vegetables. It's the kind of versatile, vibrant condiment that earns a permanent spot in your weekly rotation.
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!