BHA & BHT Free Kale & Herb Pesto
This vibrant green pesto is built entirely from whole, recognizable ingredients — kale, fresh herbs, garlic, lemon, and good olive oil — with zero preservatives or synthetic additives in sight. That matters more than it might seem, because many store-bought pestos and condiments quietly contain BHA or BHT to extend shelf life, making homemade the far safer and more satisfying route. A quick blanch of the kale keeps the color stunning and tames any bitterness before everything gets blitzed together in the food processor. The result is a thick, deeply savory paste with bright citrus notes and a subtle warmth from turmeric and optional fresh ginger. It clings beautifully to pasta, works as a spread on sandwiches, or doubles as a dipping sauce for roasted vegetables. Because you control every single ingredient from start to finish, there's no guesswork about what's actually in the jar — just clean, bold flavor you made yourself.
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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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