High Fructose Corn Syrup Free Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto is a punchy twist on the classic, swapping basil for a bold combination of fresh cilantro and flat-leaf parsley, then brightening everything with a generous hit of lime juice, lime zest, and both ground and freshly grated ginger. The result is a sauce that tastes alive — grassy, citrusy, and just a little spicy in the best possible way. Avoiding high fructose corn syrup is genuinely easy here because every single ingredient is whole and unprocessed, straight from the produce aisle and your pantry shelf. No jarred shortcuts, no mystery sweeteners hiding in a pre-made condiment — just real food blitzed together in a blender. Extra-virgin olive oil brings it all into a silky, scoopable consistency that clings beautifully to noodles, grilled proteins, roasted vegetables, or even a thick slice of crusty bread. A quick taste-and-adjust at the end means you can dial the salt and lime to exactly where you want it, making this as personal as it is practical. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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