Recipe

Fusion Pesto Sauce (Tangy and Sweet)

A bright basil pesto with lime, honey, and a little ginger for a tangy sweet twist that plays nice with pasta, chicken, and roasted veggies.

By Matt Campbell

•

4.8

A glass jar of vibrant green pesto with a spoon resting beside it on a wooden cutting board, surrounded by fresh basil, lime halves, and toasted nuts

Jump to Recipe

Pesto is already the kitchen cheat code for “I swear I cooked” flavor. But this version? It has a little extra personality. Think classic basil pesto, then add a pop of lime for tang, a drizzle of honey for sweetness, and a tiny bit of ginger and soy to nudge it into fusion territory without turning it into a science project.

The result is a sauce that tastes fresh and bold, with that sweet tart edge that makes you keep going back for “just one more bite.” It’s weeknight-friendly, blender simple, and flexible enough to work on noodles, grain bowls, sandwiches, roasted vegetables, or straight off the spoon. No judgment here.

Fresh basil leaves and lime zest on a cutting board next to a small bowl of green pesto

Why It Works

Tangy meets sweet in a balanced way: Lime wakes everything up and honey rounds the sharp edges without making it dessert.
Big flavor, accessible ingredients: Basil, nuts, Parmesan, garlic, citrus, and a couple pantry items.
Customizable texture: Make it thick for sandwiches or loosen it into a glossy pasta sauce with a splash of pasta water.
Plays well across cuisines: It’s just as good on spaghetti as it is on grilled shrimp tacos or a rice bowl.

Pairs Well With

Pesto Butter Noodles
Grilled Chicken with Herb Sauce
Sheet Pan Roasted Broccoli
Veggie Rice Bowl with Pesto Drizzle

Storage Tips

Keep It Bright

Pesto hates air. Air makes it go from “vibrant green” to “still tasty but kind of murky.” Here’s how to keep it looking and tasting fresh.

Refrigerator

Store in a jar or airtight container.
Smooth the top flat, then pour a thin layer of olive oil over the surface to seal out air.
Refrigerate for about 5 days (up to 7 if everything was very fresh and handled cleanly).
Use a clean spoon each time and discard if you notice an off smell, mold, or bubbling.

Freezer

Freeze in an ice cube tray for easy portions, then pop cubes into a freezer bag.
Freeze up to 3 months for best flavor and color.
Thaw overnight in the fridge or melt a cube gently in a warm pan with a splash of water.

If it thickens in the fridge

Totally normal. Stir in a teaspoon or two of warm water, olive oil, or pasta water until it loosens up again.

Common Questions

Is this pesto spicy?

Nope. Ginger gives warmth, not heat. If you want a little kick, add a pinch of red pepper flakes or a small slice of jalapeño when blending.

Can I make it without nuts?

Yes. Swap the nuts for sunflower seeds or pumpkin seeds. They blend smoothly and keep the sauce creamy.

What if I do not have Parmesan?

You can use pecorino, asiago, or even a spoonful of nutritional yeast for a dairy-free vibe. The flavor will change, but it will still be delicious.

Can I make it soy-free?

Yes. Use coconut aminos instead of soy sauce, or just skip it and add an extra pinch of salt plus a tiny squeeze of lime to keep the flavor popping.

How do I use it for pasta without it feeling heavy?

Toss hot pasta with a little pesto plus a splash of pasta water until it turns silky and coats the noodles. Start with 2 to 3 tablespoons pesto per serving, then adjust.

Can I make it in advance for a party?

Yes. Make it 1 to 2 days ahead, store with the oil layer on top, and stir right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor or high-speed blender
Microplane or fine grater (for zest)
Citrus juicer (optional but helpful)
Measuring cups and spoons
Rubber spatula
Small jar or airtight container for storage

I started making this pesto on a weeknight when I had basil that was one day away from turning into compost and exactly zero interest in a complicated dinner. Classic pesto was the plan. Then I saw a lime on the counter and thought, “What if we make this a little louder?” A squeeze became zest, zest became honey, and suddenly I had a sauce that tasted like summer with a tiny passport stamp.

Now it’s my go-to when dinner needs a reset. It makes plain pasta feel intentional, rescues sad chicken, and turns roasted veggies into something I actually want to eat straight off the pan.

Fusion Pesto Sauce (Tangy and Sweet)

(4.8 Reviews)

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings Makes about 1 to 1 1/4 cups

Ingredients

2 packed cups fresh basil leaves (about 60 g)
1 small garlic clove
1 tablespoon fresh ginger, grated (about a 1 inch knob)
1/3 cup toasted cashews or pine nuts (about 45 g)
1/3 cup finely grated Parmesan cheese (about 30 g)
Zest of 1 lime
1 to 2 tablespoons fresh lime juice (start with 1 tablespoon, add more to taste)
1 to 1 1/2 tablespoons honey (to taste)
1 teaspoon soy sauce (or tamari)
1/3 to 1/2 cup extra virgin olive oil (see notes)
1/8 to 1/4 teaspoon kosher salt, to taste (Parmesan and soy add saltiness)
Freshly ground black pepper, to taste
Optional: 1 to 2 teaspoons water to loosen, if needed

Optional add-ins: 1 tablespoon chopped cilantro for a greener, fresher edge, or a pinch of red pepper flakes for heat.

Allergen notes: Contains nuts, dairy, and soy (if using soy sauce). For nut-free, use seeds. For dairy-free, use nutritional yeast or vegan Parmesan. For soy-free, use coconut aminos or skip.

Instructions

Toast the nuts (optional but worth it). If your nuts are not already toasted, warm them in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let cool slightly so they do not steam the basil.
Start the base. In a food processor, add basil, garlic, ginger, toasted nuts, Parmesan, lime zest, 1 tablespoon lime juice, honey, soy sauce, 1/8 teaspoon salt, and a few grinds of pepper. Pulse 8 to 10 times, scraping down the sides once.
Blender note: If using a high-speed blender, add everything except the oil first. Blend on low, stopping to scrape as needed. Use the tamper if you have one. Then add oil in small additions (not a fast stream) to avoid splashing and over-pureeing.
Add the oil. With the processor running, slowly drizzle in 1/3 cup olive oil. Stop and check texture. Add more oil as needed for a smoother, looser pesto.
Taste and balance. Want it tangier? Add more lime juice. Sweeter? Add a touch more honey. Saltier? Add a pinch more salt or a tiny splash more soy sauce.
Adjust for how you are using it. For pasta, keep it slightly thicker and loosen later with pasta water. For drizzling, blend in 1 to 2 teaspoons water to make it pourable.
Serve. Use immediately or store with a thin layer of olive oil on top to keep it bright.

A spoon stirring tangy sweet pesto in a small bowl with a glossy sheen

Nutrition information is estimated.

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