Coconut Free Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto is punchy with fresh cilantro, a hit of lime zest, and a warm undercurrent of ginger that sets it apart from anything you'd find in a jar at the store. Many store-bought pestos and even homemade versions sneak in coconut oil or coconut-based ingredients as a dairy-free swap, so making your own is the cleanest way to stay in control of what goes in. Here, extra-virgin olive oil does all the heavy lifting, binding the herbs into a silky, brilliant green sauce with zero compromise on flavor. The food processor does the hard work in minutes — just pulse the cilantro, parsley, garlic, lime, and ginger, then stream in the oil until everything comes together smooth and glossy. A final taste-and-adjust moment with salt and lime juice means you can dial the brightness exactly where you want it. Toss it with noodles, spoon it over grilled fish or chicken, swirl it into a grain bowl, or use it as a bold sandwich spread — this one earns its place in the weekly rotation fast.
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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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