Pregnancy Friendly Kale & Herb Pesto
This vibrant green pesto is built around ingredients that genuinely pull their weight during pregnancy — leafy kale, fresh basil, and parsley all bring folate and iron to the table, while a squeeze of lemon brightens everything and helps with nutrient absorption. A quick 30-second blanch softens the kale just enough to blend smoothly without cooking out its goodness, and the ice bath keeps that gorgeous deep green color locked in. Garlic, a touch of turmeric, and optional fresh ginger round out the flavor with warmth and a subtle kick that makes this feel far more interesting than a standard herb sauce. Extra-virgin olive oil ties it all together into a thick, spreadable paste that still has real texture — not the watery, over-processed kind you sometimes get from a jar. It comes together in a food processor in minutes, which is a genuine win when energy levels aren't always cooperating. Spoon it over pasta, swirl it into soups, spread it on toast, or use it as a dip — the versatility alone makes it worth keeping a batch in the fridge all week.
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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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