Capsaicin Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto is built on blanched kale, fresh basil, and parsley — a trio that delivers serious depth without a single hot pepper or spicy ingredient in sight. That makes it a genuinely great option for anyone who loves bold, herby sauces but needs to steer clear of capsaicin entirely. A quick blanch and ice bath keeps the kale brilliantly green and mellows any bitterness, so the finished pesto tastes fresh and bright rather than grassy or sharp. Lemon juice lifts everything, garlic adds savory backbone, and a pinch of turmeric gives the sauce a subtle warmth that has nothing to do with heat. The whole thing comes together in a food processor in minutes, and you can dial the consistency from thick and spreadable to loose and spoonable just by adjusting the olive oil. Toss it with pasta, swipe it onto toast, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your fridge.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!