Gut Friendly Kale & Herb Pesto
This vibrant green pesto is packed with leafy kale, fresh basil, and parsley — a trio of herbs and greens that bring serious flavor alongside ingredients known to support a happy, balanced gut. A quick blanch keeps the kale bright and tender while taking the edge off any bitterness, making it far more digestible than raw cruciferous greens blended straight in. Lemon juice adds a bright, clean lift, while turmeric and fresh ginger bring gentle anti-inflammatory warmth that makes this pesto feel genuinely nourishing rather than just pretty. The whole thing comes together in a food processor in minutes, and the result is a thick, glossy, deeply savory sauce with real texture — not the flat, oily paste you sometimes get from a jar. Spoon it over roasted vegetables, swirl it into soups, toss it with pasta, or spread it on toast; it's endlessly versatile. Keeping a batch in the fridge means you always have something wholesome and flavorful within arm's reach, no label-reading required.
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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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