Pistachio Free Kale & Herb Pesto
Pesto is one of those sauces that feels endlessly versatile, but store-bought versions often sneak in tree nuts that make them off-limits for a lot of people. This version leans on kale, basil, and parsley as its backbone, delivering that same vibrant, herby punch without any nuts in sight. Blanching the kale first is a smart move — it tames any bitterness and locks in a gorgeous deep green color that makes the finished pesto look as good as it tastes. A hit of lemon juice keeps everything bright, while a pinch of turmeric and optional fresh ginger add a subtle warmth that sets this apart from anything you'd find in a jar. The whole thing comes together in a food processor in just a few minutes, finishing as a thick, spreadable paste you can loosen to whatever consistency you need. Toss it with pasta, swipe it on sandwiches, or spoon it over roasted vegetables — it's the kind of recipe that quietly becomes a weekly staple.
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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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