Gluten Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts for a base of blanched kale, fresh basil, and parsley, making it naturally free of gluten without any workarounds or specialty substitutes. A quick 30-second blanch softens the kale just enough to blend smoothly while locking in that gorgeous, deep green color. Lemon juice brightens everything up, and a pinch of turmeric adds a subtle warmth that makes this pesto feel a little more interesting than the classic version. The optional fresh ginger takes it even further, giving the whole thing a gentle, aromatic kick that pairs beautifully with the grassy herbs. Store-bought pesto can be a minefield of hidden additives and thickeners, so making your own in a food processor means you know exactly what's going in the jar. Spoon it over roasted vegetables, toss it with your favorite gluten-free pasta, or spread it on rice cakes — it's endlessly versatile and comes together in just a few minutes of hands-on effort.
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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)
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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