Carrageenan 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 hit of fresh lemon juice. A quick blanch keeps the kale tender and locks in that gorgeous color, while the food processor does the heavy lifting in just a few pulses. The optional ginger and turmeric add a subtle warmth that makes this feel a little more interesting than your average herb sauce. Store-bought pestos and condiments are notorious for sneaking in additives and thickeners — including carrageenan — to extend shelf life, so making your own from scratch is the cleanest way to go. Every ingredient here is whole and straightforward, so you know exactly what you're spooning onto your pasta, toast, grain bowl, or roasted vegetables. It comes together fast, keeps well in the fridge under a thin layer of olive oil, and honestly tastes better than anything in a 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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