Turkey Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Bright cilantro and baby spinach form the leafy base, while raw cashews bring a creamy, buttery richness that makes the texture feel indulgent without any dairy. Fresh lime juice and zest cut right through the richness, giving the whole sauce a zippy, almost tropical edge that keeps you coming back for another taste. A touch of cumin (totally optional, but highly recommended) adds just enough warmth to round everything out. The whole thing comes together in a food processor in just a few pulses, so it's genuinely weeknight-friendly. Spoon it over roasted vegetables, toss it with pasta, swirl it into grain bowls, or use it as a bold sandwich spread — it's the kind of sauce that makes everything it touches taste more interesting. Since every ingredient here is whole and plant-based, there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your meal.
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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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