Artificial Food Coloring Free Kale & Herb Pesto
This vibrant green pesto gets its gorgeous color entirely from real ingredients — kale, basil, and parsley — with zero artificial dyes or synthetic additives anywhere in sight. That's actually harder to guarantee with store-bought pesto than you'd think, since some commercial versions sneak in color-stabilizing additives to keep that bright green looking shelf-stable. Here, a quick blanch-and-ice-bath technique locks in the natural color of the kale leaves, so the finished sauce looks stunning without any chemical help. A pinch of turmeric and optional fresh ginger add warmth and depth, and the lemon juice keeps everything tasting bright and alive. The food processor does most of the work, streaming in olive oil until the pesto reaches a thick, spoonable consistency with real texture. Toss it with pasta, spread it on toast, or dollop it over roasted vegetables — it's endlessly versatile and made entirely from ingredients you can actually pronounce.
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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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