Eggless Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto swaps out the usual pine nuts for a leafy, herb-forward base that's bright, bold, and packed with flavor. Blanching the kale first is a small but genius step — it softens the bitterness, locks in that gorgeous color, and makes the whole sauce taste fresher than anything you'd find in a jar. Basil and parsley round out the greens, while lemon juice keeps everything lively and a touch of turmeric adds a warm, golden depth you didn't know pesto needed. The optional fresh ginger takes it somewhere slightly unexpected in the best possible way. Because the recipe relies entirely on whole herbs, olive oil, and aromatics, there's nothing to second-guess on the ingredient list — no hidden additives, no eggs, no surprises. Stream the oil in slowly and you'll get a thick, spoonable sauce that clings beautifully to pasta, doubles as a sandwich spread, or works as a dip for crusty bread. It comes together in minutes and keeps well in the fridge, making it one of those recipes you'll find yourself reaching for all week.

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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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