Xanthan Gum Free Cilantro-Lime Spinach Cashew Pesto
This bright, herbaceous pesto is a total flavor bomb — fresh cilantro and baby spinach give it a vivid green color, while raw cashews add a creamy, nutty richness without any dairy. A generous hit of lime juice and zest keeps everything lively and a little tangy, and a pinch of cumin deepens the whole thing in the best way. It all comes together in a food processor in just a few pulses, making it one of those sauces you'll want to keep on rotation. Many store-bought pestos and condiments sneak in stabilizers and thickeners that can be a real headache to track down on ingredient labels — this one is made entirely from whole, recognizable ingredients with zero additives. The cashews do the heavy lifting as a natural emulsifier, so the sauce gets beautifully thick and spoonable all on its own. Drizzle it over grilled chicken, toss it with pasta, spread it on flatbread, or use it as a dipping sauce — honestly, it works on just about everything. A little water at the end lets you dial in the consistency exactly how you like it, which is the kind of control you just don't get from a jar.
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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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