Cinnamon Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley — a bold, herb-forward sauce that works on pasta, grain bowls, toast, or as a dip for roasted vegetables. A quick blanch of the kale keeps the color vivid and mellows any bitterness before everything gets blended into a thick, spoonable paste. Lemon juice lifts the whole thing, and a touch of turmeric adds a subtle warmth and golden depth without any of the spiced-blend seasonings that can sneak cinnamon into otherwise simple recipes. The optional fresh ginger gives it a gentle zing if you want a little extra personality. Everything comes together in a food processor in just a few pulses, so you're not standing over the stove — just blending, tasting, and adjusting until it's exactly right. Store-bought pesto and spice blends are notorious for unexpected add-ins, so making your own from scratch means you know exactly what's in the jar. It's the kind of versatile, fridge-staple sauce you'll find yourself reaching for all week long.
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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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