Brazil Nut Free Kale & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this kale-and-herb version is genuinely vibrant and full of character. Traditional pesto recipes often call for pine nuts or other tree nuts, which can make them a minefield for anyone avoiding certain varieties — this one skips nuts entirely and leans on blanched kale, fresh basil, and parsley to build its body and depth. The quick blanching step is a small but smart move: it tames the raw bitterness of the kale while locking in that gorgeous, electric green color. Lemon juice keeps things bright, and the optional ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Everything gets blitzed in a food processor with a steady pour of good olive oil until you hit that thick, spreadable, still-a-little-textured consistency that clings perfectly to pasta, toast, or roasted vegetables. It's the kind of sauce that makes you want to put it on everything, and since you control every ingredient, there's no second-guessing what went into the jar.
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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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