Barley Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts for a bold combination of blanched kale, fresh basil, and parsley, creating something that feels both familiar and completely new. The quick blanching step is the secret weapon here — it tames the kale's bitterness while locking in that gorgeous, saturated green color. A hit of lemon juice keeps everything bright, and the optional ginger and turmeric add a subtle warmth that makes this pesto genuinely interesting rather than just another condiment. Every ingredient is naturally free from grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking in. The food processor does most of the work, and the whole thing comes together in minutes with nothing more than a handful of fresh herbs and good olive oil. Spoon it over pasta, swipe it on toast, toss it with roasted vegetables, or use it as a dipping sauce — it's the kind of recipe that quietly becomes a weekly staple.
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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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