BHA & BHT Free Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is the kind of dish that makes you genuinely excited to eat your greens. The homemade pesto is the real star — built entirely from fresh basil, parsley, garlic, lemon, and extra-virgin olive oil, it comes together in a blender in under a minute and turns a vivid, gorgeous green. Massaging the kale with sea salt before dressing it is the move that transforms tough leaves into something tender and almost silky, so every bite soaks up that bright, garlicky coating. A touch of turmeric in the pesto adds a subtle warmth and a golden undertone without overpowering the herbs. Thinly sliced radishes bring a satisfying crunch and a peppery bite that plays beautifully against the richness of the olive oil. Because every single ingredient here is whole and unprocessed, you sidestep the synthetic preservatives that sneak into bottled dressings and store-bought pestos — no label-reading required. Finish it with torn basil and a squeeze of lemon, and you have a salad that looks and tastes like it came from a very good restaurant.
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Learn more →Ingredients
4 servings
For the salad
- 2 bunches curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ½ tsp fine sea salt, divided
- 4 radishes, thinly sliced
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- ¼ cup fresh basil leaves, torn, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp of the sea salt. Using both hands, massage the kale firmly for 2–3 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
Combine the basil, parsley, garlic, lemon juice, lemon zest, turmeric, and remaining 1/4 tsp sea salt in a food processor or blender. Pulse 5–6 times until the herbs are roughly chopped.
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