Hazelnut Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

Traditional pesto recipes almost always call for pine nuts or, increasingly, walnuts and hazelnuts — which makes store-bought versions a minefield if you're avoiding tree nuts. This vibrant green sauce sidesteps all of that by leaning on blanched kale, fresh basil, and parsley to build body and depth, with no nuts required at any step. The quick blanch-and-ice-bath trick keeps the kale brilliantly green and mellows any bitterness, so the finished pesto tastes bright and fresh rather than earthy or heavy. Lemon juice lifts everything, garlic brings the punch, and a pinch of turmeric adds a subtle warmth that makes this version feel genuinely interesting rather than like a compromise. Optional fresh ginger takes it somewhere almost unexpected — a little citrusy, a little spicy — and it works beautifully. Stream in good olive oil until the texture is exactly where you want it, thick enough to cling to pasta or thin enough to drizzle over roasted vegetables. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.

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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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