Beef Free Kale & Herb Pesto
This vibrant green pesto is built entirely on fresh herbs and leafy greens, making it a naturally meat-free sauce that doesn't need to compromise on depth or richness. Kale gets a quick blanch to tame any bitterness and lock in that gorgeous bright color before it's blended with basil, parsley, and garlic into something seriously craveable. A hit of lemon juice keeps everything tasting fresh and lively, while a pinch of turmeric adds a subtle warmth that sets this apart from your standard jarred version. The optional fresh ginger takes it one step further, giving the whole thing a gentle zing that pairs beautifully with the grassy kale. Streaming in the olive oil while the processor runs is the key move here — it emulsifies everything into a thick, spoonable paste with just enough texture to feel rustic and handmade. Toss it through pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce — this one earns its place in your weekly rotation fast.
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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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