Carrageenan Free Ginger Cilantro Lime Pesto
This vibrant, herb-forward sauce brings together fresh cilantro, parsley, garlic, and a generous hit of lime in a way that feels both familiar and completely unexpected. The double layer of ginger — ground and freshly grated — gives it a warm, slightly spicy backbone that makes it stand out from any pesto you've blended before. Because the whole thing comes together in a food processor with straightforward whole ingredients, there's no need to scrutinize labels for thickeners or stabilizers that sneak into so many store-bought condiments and sauces. Extra-virgin olive oil ties everything into a silky, bright green sauce that's as beautiful as it is punchy. It's the kind of recipe that makes you want to drizzle it over grilled fish, toss it with noodles, or just eat it straight off a spoon. A quick taste and adjust at the end ensures the lime and salt are perfectly balanced every single time.
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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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