Almond Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts or almonds entirely, leaning on hearty kale, fresh basil, and parsley to build a sauce that's bold, herby, and deeply satisfying. A quick blanch keeps the kale bright and mellows any bitterness, so the finished pesto tastes fresh rather than grassy. Garlic, lemon juice, and a pinch of turmeric give it a lively, slightly citrusy edge, while the optional fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Because the richness comes entirely from good extra-virgin olive oil, the texture is silky and spoonable without relying on any nuts at all — no substitutions needed, no compromises. Store-bought pestos can be a minefield of hidden tree nuts and shared-facility warnings, so making your own in a food processor puts you fully in control of every ingredient. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce — this one is endlessly versatile and genuinely hard to stop eating.
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Learn more →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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