Peanut Free Kale & Herb Pesto
Pesto lovers, this one is worth getting excited about. Blanching the kale before blending is a small but brilliant step — it tames any bitterness and locks in that vivid, jewel-green color that makes this sauce look as good as it tastes. Fresh basil and parsley round out the herby depth, while lemon juice and a touch of turmeric give it a brightness that feels a little unexpected and completely addictive. The optional fresh ginger adds a gentle warmth that plays beautifully against the grassy kale. Store-bought pesto can be a minefield for anyone avoiding peanuts or tree nuts, since many versions sneak in pine nuts or are processed on shared equipment — but every ingredient here is straightforward and easy to verify. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce; this is the kind of versatile condiment that earns permanent fridge-door real estate.
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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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