Black Pepper Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley, all brought together with good olive oil and a squeeze of fresh lemon. A quick blanch keeps the kale tender and locks in that gorgeous color, so the finished sauce looks as lively as it tastes. Ground turmeric adds a subtle warmth and a golden undertone, while fresh ginger (if you choose to use it) gives the whole thing a gentle, aromatic kick that makes it feel a little unexpected in the best way. For anyone navigating a black pepper sensitivity, store-bought pesto and most restaurant versions are essentially off the table — pepper tends to sneak into nearly every commercial blend. This recipe keeps the heat and complexity coming from turmeric and ginger instead, so you're not missing out on depth, just sidestepping the one ingredient that causes problems. Every component here is straightforward and easy to verify, which means no label-scanning stress and no second-guessing. The result is a thick, spoonable sauce that works beautifully tossed through pasta, spread on toast, dolloped over roasted vegetables, or stirred into grain bowls. It comes together in a food processor in just a few minutes, making it one of those recipes you'll find yourself reaching for again and again.
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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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