Mushroom 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 for a bold trio of kale, basil, and parsley, creating something that feels both familiar and completely fresh. A quick blanch of the kale locks in that gorgeous emerald color and softens any bitterness before everything gets blitzed together with garlic, lemon, and a generous pour of good olive oil. The result is a thick, herbaceous paste with real depth — bright from the citrus, earthy from the greens, and just a little warming if you go for the optional ginger. Ground turmeric adds a subtle golden undertone and a gentle complexity that makes this pesto stand out from anything you'd grab off a store shelf. Because every ingredient here is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden additives sneaking in. Toss it through pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your fridge.

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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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