Lupin Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto swaps out the usual pine nuts entirely, leaning on blanched kale, fresh basil, and parsley to build a sauce that's bold, herby, and deeply satisfying. The quick blanch-and-ice-bath technique keeps the kale brilliantly green and mellows any bitterness, so the finished pesto tastes bright rather than heavy. A hit of lemon juice lifts everything, while turmeric adds a subtle warmth and golden undertone that makes this version feel a little more interesting than the classic. Optional fresh ginger nudges it even further in that direction if you're in the mood for a gentle kick. Because the whole recipe is built around fresh produce, olive oil, and aromatics, there's no need to scrutinize labels for hidden legume flours or fillers — it's naturally clean from start to finish. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce; the texture is thick enough to cling but easy to loosen with an extra splash of olive oil whenever you need it.

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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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