Nightshade Free Ginger Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a brilliant alternative to the classic basil-and-pine-nut version — and it skips every ingredient that tends to cause problems for people avoiding nightshades. Traditional store-bought pestos and sauces can hide surprising culprits, but here every single component is straightforward and easy to verify. Cilantro and flat-leaf parsley form a vivid green base, while fresh lime juice and zest give the whole thing a lively, almost tropical edge that makes it feel anything but restrictive. A double hit of ginger — ground for warmth and freshly grated for a little zing — adds depth that keeps this well beyond basic. The food processor does most of the work in under five minutes, and the result is a silky, vibrant sauce that clings beautifully to pasta, grilled proteins, roasted vegetables, or crusty bread. It stores well in a jar in the fridge, so you can make a batch and reach 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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