Legume Free Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, swapping in fresh cilantro and parsley for a flavor that's grassy, citrusy, and alive with warmth. The combination of lime juice, lime zest, and ginger — both ground and freshly grated — gives it a brightness that makes you want to put it on absolutely everything. Traditional pesto often leans on pine nuts for body and richness, but this version skips them entirely and lets good extra-virgin olive oil do that work instead, making it a natural fit for anyone avoiding legumes and tree nuts without any compromise on texture. The food processor does all the heavy lifting in just a few minutes, and the result is a silky, jewel-green sauce that looks like it came from a fancy restaurant. It's endlessly versatile — spoon it over grilled chicken or fish, toss it with roasted vegetables, swirl it into soups, or use it as a bold spread on sandwiches. A quick taste-and-adjust at the end means you can dial up the salt or lime to make it exactly yours.
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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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