Legume Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts entirely, leaning on a trio of fresh greens — kale, basil, and parsley — to build deep, herbaceous flavor without a single legume or nut in sight. A quick blanch keeps the kale brilliantly green and mellows any bitterness before it ever hits the food processor, so the final result is smooth, bright, and surprisingly silky. Lemon juice lifts everything, while a pinch of turmeric and optional fresh ginger add a subtle warmth that makes this pesto feel a little more interesting than the classic. The olive oil is streamed in slowly until the sauce comes together into a thick, spoonable paste with just enough texture to feel rustic and homemade. Jarred pestos often sneak in unexpected ingredients, so making your own means you know exactly what's in every spoonful. Toss it with pasta, spread it on toast, swirl it into soups, or use it as a dipping sauce — this one is endlessly versatile and comes together in minutes.
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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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