Mediterranean Diet Friendly Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts for a base of blanched kale, fresh basil, and parsley, making it a powerhouse of leafy greens without sacrificing any of that bright, herbaceous punch. A quick blanch in boiling water and an ice bath keeps the kale vivid and mellows any bitterness, so the final sauce is smooth, fresh, and deeply flavorful. Extra-virgin olive oil is the backbone here — generous and fruity, exactly the kind of healthy fat that makes this style of eating so satisfying and sustainable. A squeeze of lemon lifts everything, while turmeric adds a subtle warmth and a gorgeous golden undertone that makes the green pop even more. Optional fresh ginger nudges it in an even more interesting direction if you're feeling adventurous. Spoon it over grilled fish, toss it with whole-grain pasta, swirl it into soups, or spread it thick on toasted bread — this pesto is endlessly versatile and comes together in minutes with just a food processor and a handful of wholesome ingredients.
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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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