Pecan Free Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto is a bold twist on the classic, swapping basil for fresh cilantro and parsley and leaning hard into citrus with both lime juice and zest. The result is a sauce that's bracingly bright, a little grassy, and deeply aromatic — the kind of thing you'll want to drizzle on everything from grilled chicken to roasted vegetables to a simple bowl of rice. Traditional pesto recipes often call for pine nuts or walnuts, but this version skips the nuts entirely, which means it's naturally free from tree nut concerns without any awkward substitutions or compromises in texture. The double hit of ground ginger and freshly grated ginger gives it a subtle warmth that makes the whole thing feel a little unexpected and completely addictive. Everything comes together in a food processor in just a few pulses, so the barrier to a restaurant-quality condiment is basically zero. Keep a jar in the fridge 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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