MSG Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto is packed with fresh kale, basil, and parsley, blended into a thick, herbaceous sauce that works on pasta, grain bowls, toast, or anything else that needs a flavor boost. A quick blanch of the kale keeps the color stunning and takes the raw edge off the leaves, so the final result is smooth, bright, and deeply savory without any bitterness. Lemon juice brings a clean acidity, 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 version. Store-bought pesto and seasoning blends are notorious for sneaking in additives and flavor enhancers, so making your own from scratch is the only way to know exactly what's in the jar. Every ingredient here is whole and recognizable — just fresh produce, good olive oil, garlic, and sea salt. The food processor does most of the work, and the whole thing comes together in minutes with barely any cleanup. It keeps well in the fridge with a thin layer of olive oil on top, so you can make a batch and reach for it all week long.

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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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