Anti Inflammatory Ginger Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this vibrant green sauce is the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the leafy backbone, while fresh and ground ginger layer in that warm, slightly spicy depth that sets this pesto apart from any classic Italian version. Extra-virgin olive oil — a cornerstone of anti-inflammatory eating — brings it all together into a silky, glossy sauce that clings beautifully to whatever you drizzle it over. The double hit of lime juice and zest keeps the flavor sharp and bright without any added sugar or processed ingredients to worry about. Everything goes into a food processor, so it comes together in minutes with almost no effort. Use it as a sauce for grilled fish or roasted vegetables, stir it into grain bowls, or spread it over flatbread — the possibilities are genuinely endless. It stores well in a sealed jar, so making a batch at the start of the week means you're always one spoonful away from a seriously flavorful meal.
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Learn more →Ingredients
6 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- ¼ cup fresh flat-leaf parsley leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ⅓ cup extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Add the cilantro, parsley, garlic, lime juice, lime zest, salt, ground ginger, and fresh ginger (if using) to the bowl of a food processor or blender.
- 2
Pulse 8–10 times until the herbs and garlic are roughly chopped and the mixture begins to come together.
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