Coconut Free Kale & Herb Pesto
This vibrant green pesto is built on blanched kale, fresh basil, and parsley — a trio that delivers serious depth without leaning on any nuts or dairy, let alone coconut-derived ingredients. The quick blanch-and-ice-bath technique keeps the kale brilliantly green and mellows any bitterness, so the finished sauce tastes bright and fresh rather than heavy or earthy. A hit of lemon juice lifts everything, while a pinch of turmeric and optional fresh ginger add a subtle warmth that makes this pesto feel a little more interesting than the classic version. Many store-bought pestos and even homemade recipes sneak in unexpected oils or additives, but here every ingredient is straightforward and easy to verify. Extra-virgin olive oil is the only fat doing the work, streaming in slowly until the pesto reaches that perfect thick, spoonable consistency. It comes together in a food processor in minutes and works beautifully tossed with pasta, spread on toast, or spooned over roasted vegetables. Make a batch on Sunday and you'll find yourself reaching for it 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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