Cashew Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts entirely and leans on a trio of fresh greens — kale, basil, and parsley — for a sauce that's earthy, bright, and genuinely addictive. Blanching the kale for just thirty seconds keeps it vivid and mellows any bitterness before it ever hits the food processor, which is a small step that makes a big difference in the final flavor. A hit of lemon juice lifts everything, while turmeric and optional fresh ginger add a subtle warmth that makes this pesto feel a little more interesting than the classic. Store-bought pestos can be a minefield when you're avoiding tree nuts, since cashews and other nuts often sneak into "artisan" blends or share processing lines — making a batch at home puts you fully in control. The whole thing comes together in one food processor with ingredients you can easily verify, and the texture lands somewhere between silky and rustic depending on how long you let it run. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dip — it's the kind of sauce that makes everything it touches taste more alive.
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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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