Chestnut Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and fresh parsley, all brought together with bright lemon juice and a generous pour of extra-virgin olive oil. A quick blanch keeps the kale tender and locks in that gorgeous color, so the finished sauce looks just as good as it tastes. A pinch of turmeric and optional fresh ginger give it a subtle warmth that sets it apart from anything you'd find in a jar at the store. The food processor does most of the heavy lifting — a few pulses and a slow drizzle of oil, and you've got a thick, spreadable paste with real texture and depth. Store-bought pestos can be a minefield of unexpected add-ins, but this one is built entirely from whole, straightforward ingredients you can see and trust. Spoon it over pasta, swipe it on toast, or use it as a dip — it's the kind of versatile sauce that earns a permanent spot in your weekly rotation.
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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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