Pescatarian Kale & Herb Pesto
This vibrant green pesto takes the classic formula and gives it a serious nutritional upgrade, swapping out some of the usual pine nuts for a base of blanched kale, fresh basil, and parsley. The quick blanch-and-ice-bath technique keeps the kale brilliantly green and mellows any bitterness, so the final result is bright, herby, and surprisingly smooth. A hit of lemon juice keeps everything tasting fresh, while turmeric and optional ginger add a subtle warmth that makes this pesto feel a little more interesting than anything you'd grab off a grocery shelf. Streaming the olive oil in slowly while the processor runs is the move that brings it all together into a thick, glossy, spoonable sauce with just enough texture to feel homemade. It works beautifully tossed through pasta, spread on toast, dolloped over roasted vegetables, or stirred into grain bowls — basically anywhere you want a punch of green flavor. The whole thing comes together in one food processor with ingredients you can feel genuinely good about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!