Emulsifier Free Kale & Herb Pesto
This vibrant green pesto is built entirely from whole, recognizable ingredients — leafy kale, fresh basil, parsley, garlic, lemon juice, and olive oil — with zero additives or stabilizers hiding in the mix. That matters more than it might seem, because many store-bought pestos and condiments sneak in emulsifiers to extend shelf life and improve texture, making them a minefield if you're trying to keep your food clean and straightforward. Here, the olive oil does all the binding work on its own, streamed slowly into the food processor until everything comes together into a thick, spoonable paste with real texture and depth. A quick blanch of the kale keeps the color brilliantly green and softens any bitterness, while lemon juice brightens the whole thing and a pinch of turmeric adds a subtle warmth you'll notice without being able to quite place. The optional fresh ginger nudges it in an even more interesting direction if you're feeling adventurous. Toss it through pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce — it's the kind of versatile, fridge-staple recipe that earns its place in your weekly rotation fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!