Low Sugar Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto is packed with fresh kale, basil, and parsley, blending into a thick, herbaceous sauce that's as versatile as it is beautiful. A quick blanch keeps the kale bright and mellows any bitterness, so the final result is smooth, lively, and deeply savory. Lemon juice adds a bright lift, while turmeric and optional fresh ginger give it a subtle warmth that sets it apart from anything you'd find in a jar at the store. Every ingredient here is exactly what it sounds like — no hidden sweeteners, no sneaky additives, just real food processed into something genuinely delicious. Store-bought pestos can be surprisingly tricky to navigate when you're avoiding added sugars, since sauces and condiments are common culprits for unnecessary sweeteners. Making it yourself with a food processor means you control every element, from the garlic punch to how loose or thick you want the final consistency. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables — it earns its place in the fridge fast.

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Ingredients

6 servings

2 cups curly or lacinato kale, stems removed, leaves roughly torn
1 cup fresh basil leaves, packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
½ cup extra-virgin olive oil, plus more as needed
2 tbsp lemon juice (from about 1 lemon)
¼ tsp fine sea salt, or to taste
¼ tsp ground turmeric
1 tsp fresh ginger, finely grated (optional)

Instructions

1
Bring a small skillet of water to a boil over high heat. Add the kale leaves and blanch for 30 seconds, until bright green and just wilted. Drain immediately and transfer to a bowl of ice water for 1 minute to stop the cooking, then squeeze out as much water as possible with your hands.
2
Combine the blanched kale, basil, parsley, garlic, lemon juice, turmeric, and ginger (if using) in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.

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