Pecan Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts entirely, leaning instead on blanched kale, fresh basil, and parsley to build a sauce that's earthy, bright, and deeply herby. The quick blanch-and-ice-bath technique keeps the kale vivid and removes any bitterness, so the final result is smooth and fresh-tasting rather than heavy or grassy. A hit of lemon juice lifts everything, 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. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden nut-based fillers or worry about cross-contact from shared processing facilities. The food processor does most of the work in under ten minutes, and the finished pesto is thick enough to toss with pasta, spread on toast, or dollop over roasted vegetables. It keeps well in the fridge with a thin layer of olive oil on top, making it one of those sauces worth doubling on the first batch.
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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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