Citric Acid Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto layers earthy kale with fragrant basil and parsley for a sauce that's bold, herby, and deeply satisfying. A quick blanch keeps the kale bright and mellows any bitterness, so the finished pesto tastes fresh rather than grassy. The turmeric adds a subtle warmth and golden undertone, while optional fresh ginger gives it a gentle, lively kick that makes it feel a little unexpected in the best way. Citric acid is a surprisingly common additive in store-bought pestos and jarred sauces — used as a preservative — so making your own from scratch is the cleanest way to stay clear of it entirely. Every ingredient here is whole and straightforward, with lemon juice providing the only source of acidity, which you can easily control or adjust to your comfort level. The food processor does most of the work, and the result is a thick, spoonable sauce that clings beautifully to pasta, doubles as a spread, or works as a dip for crusty bread.

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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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