Macadamia Free Kale & Herb Pesto
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 earthy, bright, and deeply herby. The quick blanch-and-ice-bath technique keeps the kale brilliantly green and mellows any bitterness, so the final result tastes fresh rather than vegetal. 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. Because the richness comes entirely from good extra-virgin olive oil, you get a silky, spoonable consistency without relying on any nuts whatsoever — which means no label-scanning, no substitutions, and no stress. It's endlessly versatile: toss it with pasta, spread it on toast, swirl it into soups, or use it as a dipping sauce straight from the food processor. The whole thing comes together in one machine with just a handful of fresh ingredients, making it as easy to pull off on a weeknight as it is impressive enough to serve to guests.
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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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