Ginger Cilantro Pesto

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Elizabeth Mikesell, CEC, AAC, Chef & Child, Special Programs Ambassador
Chef & Child Ingredient of the Month, April 2014


16 limes
8 oz. Cilantro picked and washed
4 oz. Jalapeno, seeded and chopped
4 oz. ginger, chopped
4 oz. garlic, chopped
8 oz. Green onions, chopped
2 cups Vegetable oil
Salt and pepper to taste


1. Zest the limes. Cut them in half and juice them.

2. Combine lime zest and juice with the remaining ingredients food processor bowl and pulse until well-combined. Do not over process as this will cause the sauce to discolor.

PDF Recipe Flyer


Chef & Child, Sauce/Dressing/Rub, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals