Seed Oil Free Kale & Herb Pesto

Total time13 min

Prep time10 min

Cook time3 min

4.8

(20)

This vibrant green pesto is built entirely on extra-virgin olive oil, which means it skips the canola, sunflower, and soybean oils that sneak into so many store-bought versions. That single swap makes a real difference — you get a rich, grassy base that actually complements the bold flavors of kale, basil, and parsley instead of muddying them. A quick blanch keeps the kale bright and mellows any bitterness, so the finished sauce tastes fresh and lively rather than heavy or raw. Lemon juice lifts everything, garlic adds punch, and a pinch of turmeric gives the whole thing a subtle warmth that makes it feel a little more interesting than your average herb sauce. Optional fresh ginger nudges it even further in that direction if you're in the mood. Spoon it over pasta, swirl it into soups, spread it on toast, or use it as a dipping sauce — it's the kind of recipe that quietly becomes a weekly staple once you realize how fast it comes together.

About Fig

Fig 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!