Fish Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto is packed with blanched kale, fresh basil, and parsley, all blended into a thick, spoonable sauce that's as versatile as it is bold. A squeeze of lemon and a hit of garlic keep it bright and punchy, while optional ginger and turmeric add a subtle warmth that makes it feel a little unexpected in the best way. Traditional pesto can be a minefield for anyone avoiding fish, since store-bought versions sometimes sneak in anchovies or are processed on shared lines — here, every ingredient is straightforward and plant-based, so there's nothing to second-guess. Blanching the kale before blending is the quiet genius of this recipe: it tames any bitterness and locks in that gorgeous deep green color. The food processor does most of the heavy lifting, and streaming in the olive oil gradually gives you that luscious, cohesive texture without turning it into a watery mess. Toss it with pasta, swipe it across a flatbread, or spoon it over roasted vegetables — honestly, it makes almost anything taste more alive.

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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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