Dairy Free Kale & Herb Pesto
Most store-bought pestos sneak in parmesan or pecorino as a matter of course, which makes them a no-go if you're avoiding dairy. This vibrant green sauce skips the cheese entirely and doesn't miss it for a second — the combination of kale, fresh basil, and parsley creates a bold, layered flavor that stands completely on its own. A quick blanch keeps the kale bright and mellows any bitterness before it hits the food processor, so the final result is smooth and fresh rather than sharp or grassy. Lemon juice adds brightness, while a pinch of turmeric and optional fresh ginger give the whole thing a subtle warmth that makes it feel a little more interesting than your average herb sauce. Extra-virgin olive oil does all the heavy lifting here, binding everything into a thick, glossy paste that you can thin to whatever consistency you need. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce — it's one of those recipes that quietly becomes a weekly staple once you make it the first time.
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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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