Pork Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto is built on blanched kale, fresh basil, and parsley — a trio that delivers serious depth and a color that practically glows. A quick ice bath after blanching keeps the kale bright and prevents any bitterness from creeping in, which is the kind of technique that makes a real difference in the final result. Lemon juice lifts everything, while a pinch of turmeric and optional fresh ginger add a subtle warmth that sets this version apart from anything you'd find in a jar. The food processor does the heavy lifting, and streaming in the olive oil slowly is what gives you that thick, spreadable consistency with just enough texture to feel rustic and satisfying. It's endlessly versatile — toss it through pasta, spread it on toast, swirl it into soup, or use it as a dipping sauce for whatever's in the fridge. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-reading required and no substitutions needed. This is the kind of sauce that makes you want to keep a batch on hand all week.

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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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