Pistachio Free Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto skips the nuts entirely, making it a brilliant option for anyone navigating tree nut concerns without wanting to sacrifice bold, restaurant-worthy flavor. Cilantro and flat-leaf parsley form a lush, grassy base, while fresh lime juice, lime zest, and grated ginger layer in a brightness that feels almost electric. Garlic and extra-virgin olive oil round everything out into a sauce that's silky, punchy, and deeply aromatic. The whole thing comes together in a food processor in just a few pulses, so you're barely five minutes away from something that tastes genuinely special. Spoon it over grilled chicken or fish, toss it with noodles, swirl it into soup, or use it as a dipping sauce — it's endlessly versatile. Store-bought pestos often sneak in unexpected nuts or are processed on shared equipment, so making your own from scratch gives you total control over what goes in the jar.
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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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