Black Pepper Free Ginger Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a brilliant alternative to the classic basil version — and it comes together in minutes with just a blender or food processor. Cilantro and flat-leaf parsley form a vibrant green base, while fresh lime juice and zest keep every bite lively and bold. Ginger — both ground and freshly grated — steps in as the warming backbone, giving the sauce real depth and complexity without any heat from black pepper. For anyone who needs to avoid that particular spice, store-bought pestos and sauces can be a minefield of hidden seasoning blends, so making your own from scratch is genuinely the smartest move. The slow stream of extra-virgin olive oil emulsifies everything into a silky, scoopable sauce that's as gorgeous as it is versatile. Toss it with pasta, spoon it over grilled chicken or fish, spread it on flatbread, or stir it into grain bowls — the uses are practically endless. A quick taste and adjust at the end means you can dial the salt and lime to exactly where you want it.
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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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