Vegan Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold flavor, this plant-based pesto is the kind of sauce that makes you want to put it on absolutely everything. Raw cashews stand in for the traditional parmesan and pine nuts, blending into a rich, creamy base that is completely dairy-free without sacrificing any of that satisfying depth. Fresh lime juice and zest cut right through the richness, while baby spinach adds a subtle earthiness that rounds out the cilantro beautifully. A touch of cumin ties it all together and gives the whole thing a slightly smoky, Southwestern edge that sets it apart from any pesto you've had before. The food processor does all the heavy lifting — just pulse, drizzle, and taste as you go until the texture is exactly where you want it. Spoon it over pasta, swirl it into grain bowls, spread it on flatbread, or use it as a dipping sauce — it genuinely works everywhere. Store-bought pestos almost always sneak in cheese or other animal products, so making your own means you know exactly what's in every spoonful.
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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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