Macadamia Free Ginger Cilantro Lime Pesto
Bright, herbaceous, and punchy with citrus, this pesto is a serious upgrade from the jarred stuff sitting on grocery store shelves. Cilantro and flat-leaf parsley form the green base, while fresh lime juice, lime zest, and grated ginger layer in a zingy, aromatic kick that feels anything but ordinary. A couple of garlic cloves and a steady stream of good olive oil bring it all together into something silky and vivid. Traditional pesto recipes often lean on pine nuts or other tree nuts to build body and richness, but this version skips them entirely — the herbs and olive oil do all the heavy lifting without sacrificing a single bit of depth. It comes together in a blender or food processor in just a few pulses, making it one of those recipes you'll want to keep on rotation. Spoon it over grilled fish, toss it with noodles, swirl it into soup, or spread it on toast — the possibilities are genuinely endless. Store it in a jar in the fridge and watch it disappear faster than you expected.
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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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