Vegetarian Cilantro-Lime Spinach Cashew Pesto
Bright, herby, and packed with bold flavor, this pesto is a serious upgrade from the jarred stuff sitting on grocery store shelves. Raw cashews stand in for the traditional pine nuts, blending into a rich, creamy base that carries the punchy lime and fresh cilantro beautifully. Baby spinach sneaks in some extra green goodness without dulling the flavor — if anything, it deepens the color and rounds out the herbaceous bite. A touch of cumin ties everything together with a subtle warmth that makes this pesto feel a little unexpected in the best possible way. The whole thing comes together in a food processor in just a few pulses, so you're not standing over a stove or dirtying half your kitchen. Spoon it over pasta, swirl it into grain bowls, spread it on flatbread, or use it as a dipping sauce — it's the kind of versatile condiment that makes weeknight cooking feel genuinely exciting. Completely plant-based and built from whole, recognizable ingredients, this is one of those recipes you'll find yourself coming back to again and again.
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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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