Legume Free Basil-Pesto Kale Salad
Massaged kale gets a serious glow-up here, dressed in a vibrant herb pesto that's bright, garlicky, and loaded with fresh basil and parsley. The technique of working salt into the kale by hand is the real secret — it transforms the leaves from tough and bitter to silky and deeply flavorful in just a few minutes. A golden hit of turmeric and a generous squeeze of lemon keep the pesto tasting lively and a little unexpected, while thin-sliced radishes add a satisfying peppery crunch to every bite. Traditional pesto often leans on pine nuts or other legumes for body, but this version skips them entirely and still delivers a rich, cohesive sauce thanks to good olive oil and plenty of fresh herbs. It's the kind of salad that actually holds up well as it sits, making it a smart choice for meal prep or a make-ahead side. Serve it piled on a platter with extra torn basil and lemon wedges for a dish that looks as impressive as it tastes.
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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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