Brazil Nut Free Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version — punchy with lime, fragrant with cilantro, and carrying a warm, subtle heat from both ground and fresh ginger. The combination of cilantro and flat-leaf parsley creates a bright, grassy base that blends into a silky, jewel-green sauce in just minutes. Traditional pesto recipes often call for pine nuts or other tree nuts, but this one skips them entirely without sacrificing any richness — the olive oil does all the heavy lifting to bring everything together into a luscious, cohesive sauce. That makes it a genuinely great option for anyone navigating nut allergies or simply wanting something lighter and fresher. A quick pulse in the food processor, a slow drizzle of good olive oil, and you're done — no cooking required. Toss it with pasta, spoon it over grilled fish or chicken, swirl it into soups, or use it as a bold sandwich spread. The double hit of lime juice and zest keeps every bite tasting alive and electric.
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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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