Cashew Free Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is built around a vibrant homemade pesto that skips the nuts entirely — no pine nuts, no cashews, just fresh basil, parsley, garlic, lemon, and good olive oil blended into something genuinely stunning. The massaging step is the real secret here: working the salt into the kale by hand for a few minutes transforms it from tough and bitter into something silky and almost sweet, ready to soak up every drop of that green sauce. A golden hint of turmeric gives the pesto an unexpected warmth and a gorgeous color that makes the whole bowl look like it belongs on a restaurant menu. Thinly sliced radishes add a peppery crunch that plays beautifully against the rich, glossy leaves. Store-bought pestos can be a minefield for anyone avoiding tree nuts, since cashews and pine nuts often share production lines or get swapped in without much fanfare — making this from-scratch version a genuinely stress-free alternative. Finish it with torn fresh basil and a squeeze of lemon for a salad that's as fresh and lively as it looks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!