Vegan Ginger Cilantro Lime Pesto
This vibrant, herb-forward pesto is a serious upgrade from the classic basil version, layering the brightness of fresh cilantro and parsley with zippy lime and a warm kick of ginger. Every ingredient here is entirely plant-based, so there's no need to swap out cheese or swap in anything unusual — it comes together naturally without any dairy or animal products whatsoever. The combination of ground and freshly grated ginger gives it a subtle heat that builds beautifully, while the lime juice and zest keep the whole thing tasting alive and electric. A slow stream of good olive oil is the key step that pulls it from a rough chop into a silky, glossy sauce you'll want to put on everything. It takes just minutes in a food processor or blender, and the result is a sauce that's bold enough to stand on its own as a pasta coating, a grain bowl drizzle, or a dipping sauce for flatbread. Store it in a jar in the fridge and it'll brighten up whatever you're cooking 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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