Ginger Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley — a bold, herbaceous sauce that works on pasta, grain bowls, toast, or anything that needs a flavor upgrade. The quick blanching step is the secret weapon here: it softens the kale just enough to blend smoothly while locking in that gorgeous deep green color. A hit of lemon juice keeps everything tasting fresh and lively, while a pinch of turmeric adds a subtle warmth without any heat. Because the recipe lists ginger as fully optional, it's easy to leave out entirely and still end up with a pesto that's complex, layered, and completely satisfying. Store-bought pestos and sauces can be sneaky about hidden spices, so making your own means you control every single ingredient that goes in. The whole thing comes together in a food processor in minutes, and the olive oil streams in at the end to give you that perfectly loose, spoonable consistency. It's the kind of versatile sauce you'll want to keep in the fridge all week.
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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)
Can be omittedfresh ginger
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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