Nightshade Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts and leans hard into a trio of fresh greens — kale, basil, and parsley — for something that tastes bright, herby, and genuinely exciting. A quick blanch keeps the kale tender and locks in that gorgeous color, so the finished sauce looks as good as it tastes. Lemon juice brings the acidity, garlic adds depth, and a pinch of turmeric gives it a subtle warmth that makes the whole thing feel a little more interesting than your average pesto. For anyone navigating nightshade restrictions, traditional pesto is usually a safe bet, but store-bought versions can sneak in unexpected ingredients — making a homemade batch like this the smartest move. Everything here is straightforward and clean, with no peppers, no paprika, and no hidden spice blends to second-guess. The result is a thick, spoonable sauce that works beautifully tossed with pasta, spread on flatbread, or dolloped over roasted vegetables. Once you taste how fresh and punchy it is, it's hard to go back to the jarred stuff.
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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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