Celery Free Kale & Herb Pesto
This vibrant green pesto swaps out traditional pine nuts for a bold combination of blanched kale, fresh basil, and parsley, resulting in a sauce that's earthy, bright, and deeply herby. The quick blanching step is the secret weapon here — it tames the kale's bitterness while locking in that gorgeous emerald color. A hit of lemon juice keeps everything tasting fresh and lively, while a pinch of turmeric adds a subtle warmth that makes this pesto feel a little more interesting than the classic version. The optional fresh ginger takes it even further, lending a gentle zing that pairs beautifully with the grassy greens. Store-bought pestos can be a minefield of hidden ingredients, so making your own means you know exactly what's going in the jar. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce — this one is endlessly versatile and comes together in under ten minutes once your kale is blanched and squeezed dry.
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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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