Gelatin Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley, all brought together with good olive oil and a squeeze of fresh lemon. A quick blanch keeps the kale tender and locks in that gorgeous color, so the final result looks as lively as it tastes. Garlic, turmeric, and optional fresh ginger give it a subtle warmth that sets it apart from a standard herb sauce — it's the kind of condiment that makes everything it touches taste more interesting. Pesto is one of those recipes where gelatin is never a concern to begin with, and this one keeps things beautifully straightforward with nothing but whole, recognizable ingredients. No store-bought shortcuts means no hidden additives or thickeners to second-guess — just a food processor and a handful of fresh produce. The olive oil does all the work of binding and smoothing, creating a thick, spreadable paste with real texture and body. Toss it through pasta, spread it on toast, swirl it into soups, or use it as a dipping sauce — it's endlessly versatile and comes together in minutes. The lemon keeps it bright and fresh, so it tastes like something you'd pay too much for at a specialty grocery store, except you made it yourself.
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!