Fish Free Ginger Cilantro Lime Pesto
Most store-bought pestos lean on anchovies or other fish-derived ingredients to build depth, which makes finding a safe version genuinely tricky. This vibrant, herb-forward sauce skips all of that entirely and still delivers bold, complex flavor through a smart combination of fresh cilantro, flat-leaf parsley, garlic, and a double hit of ginger — both ground and freshly grated. A generous pour of extra-virgin olive oil brings everything together into a silky, brilliantly green sauce that looks as good as it tastes. The lime juice and zest cut through the richness with a bright citrus punch that makes this pesto feel alive on the palate. It comes together in a food processor in just a few pulses, which means you're barely five minutes away from something that tastes genuinely restaurant-worthy. Toss it with pasta, spoon it over grilled vegetables, swirl it into soup, or spread it on flatbread — the possibilities are honestly endless. It stores beautifully in a jar, so making a batch ahead of time is absolutely worth 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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