Pistachio 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 pistachios, just fresh basil, parsley, garlic, lemon, and olive oil blended into something genuinely stunning. The massaging step is the real secret here: working the kale with a little salt 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, garlicky dressing. A touch of turmeric gives the pesto a subtle warmth and a gorgeous golden hue that makes the whole bowl look like it came from a restaurant. Crisp radish slices add a peppery crunch that plays beautifully against the soft, dressed leaves. Store-bought pesto almost always contains tree nuts, so making your own from scratch means you stay in complete control of what goes into the bowl. Finish it with torn fresh basil and a squeeze of lemon, and you have a salad that feels both effortless and impressive.
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!