Hazelnut Free Ginger Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a serious upgrade from the classic basil version — and it comes together in minutes with just a blender or food processor. Cilantro and flat-leaf parsley form the leafy backbone, while fresh lime juice, lime zest, and a double hit of ginger (both ground and freshly grated) give it a lively, almost tropical edge that makes you want to put it on everything. Store-bought pestos are notorious for sneaking in pine nuts, walnuts, or other tree nuts that can be a real concern for anyone avoiding hazelnuts due to cross-reactivity or allergy — this one keeps it clean with olive oil as the only fat. The ingredient list is short, straightforward, and completely nut-free without any substitutions required, so there's no guesswork involved. Garlic rounds out the flavor and gives it that savory depth you'd expect from a proper pesto. Use it as a pasta sauce, a marinade for grilled chicken or fish, a spread on flatbread, or a bold drizzle over roasted vegetables — honestly, a spoon straight from the jar is not out of the question either.
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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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