Artificial Flavors Free Kale & Herb Pesto
Store-bought pesto is one of those pantry staples that almost always comes loaded with natural and artificial flavor additives you never asked for — and rarely need. This vibrant green sauce skips all of that entirely, built from nothing but whole, recognizable ingredients you can see and smell before they ever hit the food processor. Blanching the kale first is a smart move that tames any bitterness and locks in that gorgeous bright color, while fresh basil and parsley bring the herby depth you'd expect from a classic pesto. A hit of lemon juice keeps everything lively, and the optional fresh ginger adds a subtle warmth that makes this version feel a little more interesting than the standard. Turmeric gives it an earthy, golden undertone without overpowering the herbs — and since every single flavor here comes from a real, whole ingredient, there's nothing mysterious going on in the bowl. Spoon it over pasta, swirl it into soups, spread it on toast, or use it as a dip — it's the kind of versatile sauce that earns permanent rotation in your kitchen.
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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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