Yeast Free Cilantro-Lime Spinach Cashew Pesto
This vibrant, herb-forward pesto is bright, creamy, and packed with fresh flavor from cilantro, baby spinach, and a generous hit of lime. Raw cashews stand in for the traditional pine nuts, blending into a luscious, slightly textured base that feels indulgent without any dairy in sight. For anyone navigating a yeast-free lifestyle, store-bought condiments and sauces can be a minefield of hidden additives — this one is made entirely from whole, recognizable ingredients you control from start to finish. The garlic, cumin, and lime zest layer in just enough complexity to make it taste like something you'd find at a fancy restaurant, not a dietary workaround. It comes together in a food processor in just a few quick pulses, so the effort is minimal but the payoff is huge. Spoon it over grilled proteins, toss it with pasta or roasted vegetables, or use it as a bold spread — it's the kind of sauce that makes everything it touches taste more exciting.
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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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