Turmeric Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is a serious upgrade from the jarred stuff, blending fresh cilantro, baby spinach, and creamy raw cashews into a thick, spoonable sauce that works on pasta, grain bowls, grilled proteins, or just swiped across warm flatbread. The lime juice and zest give it a bright, citrusy backbone that keeps every bite feeling fresh and lively. Cashews bring a naturally buttery richness without any dairy, so the texture is luxuriously smooth while still holding a little rustic character from the pulse-and-blend method. For anyone navigating a sensitivity to turmeric, this recipe is a genuinely safe and satisfying option — there's nothing hidden in the ingredient list, and the bold flavor comes entirely from herbs, garlic, and citrus rather than any spice blends that might sneak it in. The optional cumin adds a subtle warmth if you want a little depth, but the pesto is completely delicious without it. A food processor and a handful of fresh ingredients are all you need, and the whole thing comes together in just a few quick pulses. Make a batch, stash it in the fridge, and watch it disappear faster than you expected.
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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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