Low Iodine Ginger Cilantro Lime Pesto
Bright, herbaceous, and punchy with citrus, this blended green sauce is the kind of condiment that makes everything it touches taste more alive. Cilantro and flat-leaf parsley form the leafy backbone, while fresh and ground ginger layer in a warm, slightly spicy depth that sets it apart from a classic basil pesto. A generous pour of extra-virgin olive oil brings it all together into a silky, vibrant sauce that clings beautifully to whatever you pair it with. For anyone navigating a low-iodine protocol, pesto from a jar can be a minefield — dairy, additives, and iodized salt all lurk in commercial versions. This recipe sidesteps every one of those concerns by relying entirely on fresh herbs, garlic, lime, olive oil, and non-iodized sea salt. There's no cheese, no nuts, and no processed ingredients to second-guess. You control every element, which means you can season confidently and eat without the mental math. Blend it up in minutes and keep a jar in the fridge all week — it's endlessly useful over grains, roasted vegetables, or as a bright finishing drizzle on just about anything.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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