Seeds Free Kale & Herb Pesto
Most store-bought pestos sneak in pine nuts or other seeds, making them a minefield if you're avoiding them — this version skips all of that without sacrificing a single drop of flavor. Blanching the kale first is the secret move here: it tames any bitterness and locks in that vivid, jewel-green color before everything hits the food processor. Fresh basil and parsley bring the herby brightness you expect from a great pesto, while lemon juice adds a clean, citrusy lift that keeps the whole thing feeling light and alive. A touch of turmeric gives it a subtle warmth and a gorgeous golden undertone, and the optional fresh ginger nudges it somewhere a little unexpected — in the best possible way. The result is a thick, spoonable paste that works on pasta, grain bowls, roasted vegetables, or just spread straight onto crusty bread. Every ingredient is straightforward and easy to verify, so you can blend with confidence and eat without second-guessing the label.
About FigFig 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!