Chestnut Free Basil-Pesto Kale Salad

Total time25 min

Prep time20 min

Cook time0 min

4.9

(4)

Bright, herby, and deeply satisfying, this kale salad is the kind of dish that converts skeptics one forkful at a time. The secret is in the massage — working salt into the raw kale for a few minutes transforms it from tough and bitter into something tender and almost silky, ready to soak up every drop of dressing. The pesto here skips the usual pine nuts entirely, built instead from a generous heap of fresh basil and parsley, garlic, lemon, and good olive oil, with a pinch of turmeric adding a subtle warmth and gorgeous golden hue. Because every ingredient is whole and straightforward, there's no need to scrutinize labels or worry about hidden tree nut additions sneaking into your bowl. Crisp radish slices bring a peppery crunch that plays beautifully against the creamy, herb-forward coating on the kale. A squeeze of lemon wedge right before eating pulls everything together with a little brightness. It's the kind of salad you'll find yourself making on repeat — simple enough for a weeknight, impressive enough to bring to a gathering.

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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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