Rice Free Ginger Cilantro Lime Pesto
Bright, herby, and punchy with citrus, this pesto is a brilliant way to use up a big bunch of cilantro before it wilts in the fridge. The combination of fresh lime juice, lime zest, and two forms of ginger — ground and freshly grated — gives it a layered warmth that sets it apart from any classic basil version. Parsley rounds out the flavor and keeps the color a vivid, gorgeous green. Everything comes together in a food processor in just a few pulses, with olive oil streamed in at the end for a silky, cohesive sauce. There's no grain, no filler, and no starch hiding anywhere in this recipe — just clean, whole ingredients that blend into something genuinely versatile. Spoon it over grilled chicken or fish, toss it with roasted vegetables, swirl it into soup, or use it as a dipping sauce — it works beautifully across the board. Store it in 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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