Chicken Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and fresh parsley — a bold, herbaceous sauce that goes way beyond the classic pine nut version. Blanching the kale first is the secret move here: it softens the leaves just enough to blend smoothly while locking in that gorgeous bright color. A hit of lemon juice keeps everything tasting fresh and lively, while a pinch of turmeric and optional fresh ginger add a subtle warmth that makes this pesto feel genuinely interesting. Streaming the olive oil in slowly while the processor runs gives you that thick, spreadable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. Since every ingredient is plant-based and whole, there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your sauce. It comes together in minutes and keeps well in the fridge, making it an easy go-to for weeknight meals when you want something flavorful without a lot of fuss.
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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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