Lactose Free Kale & Herb Pesto
Most pesto recipes lean hard on parmesan and sometimes even butter, which makes them an instant no-go for anyone avoiding dairy. This version skips the cheese entirely and doesn't miss it for a second — the combination of kale, fresh basil, and parsley creates a sauce that's bold, grassy, and deeply satisfying on its own. A quick blanch of the kale keeps the color vivid and takes the raw edge off the leaves before everything gets blended down into a thick, spreadable paste. Lemon juice brings the brightness that cheese usually provides, while a touch of turmeric and optional fresh ginger add a subtle warmth that makes this pesto feel a little more interesting than the classic. Extra-virgin olive oil does all the heavy lifting for richness, streaming in slowly until the texture is exactly where you want it. It comes together in a food processor in just a few pulses, so the effort is minimal but the payoff is a vibrant, versatile sauce you can toss with pasta, spread on toast, or spoon over roasted vegetables without a second thought.
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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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