Nutmeg Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley — a trio that makes every spoonful feel fresh and alive. A quick blanch keeps the kale tender and locks in that gorgeous color, while a squeeze of lemon lifts the whole thing with just the right amount of brightness. Garlic and a touch of turmeric give it warmth and depth without leaning on any of the spices that can sneak into store-bought versions and cause problems for sensitive eaters. The optional fresh ginger adds a subtle zing that plays beautifully against the grassy greens if you're feeling adventurous. Everything comes together in a food processor in minutes, and the slow stream of olive oil creates a thick, luscious paste you'll want to put on absolutely everything. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dip — this one is endlessly versatile and completely made from scratch, so you know exactly what's in it.
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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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