Rice Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley, all blended into a thick, spoonable sauce that works on everything from pasta to grilled vegetables to crusty bread. A quick blanch keeps the kale tender and locks in that gorgeous color, while a squeeze of fresh lemon lifts the whole thing with just the right amount of brightness. Garlic, turmeric, and optional fresh ginger give it a subtle warmth and depth that sets it apart from anything you'd find in a jar at the store. The food processor does most of the heavy lifting here — a few pulses and a slow drizzle of good olive oil is all it takes to bring it together. Since every ingredient goes straight from your kitchen into the blender, there's no guesswork about hidden fillers or starchy thickeners that can sneak into store-bought versions. The result is a bold, herbaceous sauce with real texture and a flavor that tastes genuinely homemade — because it is.

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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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