Brazil Nut Free Basil-Pesto Kale Salad
Massaged kale transforms into something genuinely craveable — tender, deeply flavored, and nothing like the raw, chewy leaves that put people off kale in the first place. The homemade pesto here is bright and herby, built from fresh basil, parsley, garlic, and a generous squeeze of lemon, with a pinch of turmeric that gives it a subtle warmth and gorgeous color. Because the pesto is blended entirely from herbs, olive oil, and citrus, there's no need to swap out or second-guess any ingredients — it's naturally free of tree nuts without any compromise on richness or depth. Thin-sliced radishes add a peppery crunch that plays beautifully against the silky, pesto-coated greens. Letting the dressed kale rest for a few minutes before serving is a small step that makes a big difference, giving the leaves time to soak up all that garlicky, lemony goodness. Serve it as a vibrant side or pile it into a bowl as a light lunch — either way, it's the kind of salad that actually disappears at the table.
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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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