Eosinophilic Esophagitis Friendly Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto is a breath of fresh air — bright green, citrusy, and packed with bold flavor from fresh cilantro, parsley, and a double hit of ginger. Managing eosinophilic esophagitis often means scanning every label for the most common trigger foods, and traditional pesto is usually off the table thanks to tree nuts and dairy. This version skips both entirely, relying on olive oil to create that silky, luscious texture without any of the usual concerns. The lime juice and zest keep things lively and fresh, while the ginger adds a gentle warmth that makes this pesto feel anything but plain or restrictive. It comes together in a blender or food processor in just a few pulses, so the barrier to a flavorful, safe meal is genuinely low. Toss it with pasta, spoon it over roasted vegetables, or use it as a spread — it's the kind of versatile condiment that makes eating within tight dietary boundaries feel exciting again.
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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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