Sesame Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts entirely and leans on a trio of fresh greens — kale, basil, and parsley — for a sauce that's earthy, bright, and deeply herby. Blanching the kale first is a smart move: it softens the bitterness, locks in that gorgeous color, and makes the whole thing blend into a silky, cohesive paste. A hit of lemon juice keeps it lively, while turmeric adds a subtle warmth and a golden undertone that makes the color even more stunning. The optional fresh ginger nudges it in a slightly bolder direction if you're feeling it. Store-bought pesto can be a minefield of unexpected ingredients, so making your own means you know exactly what's going in the jar. Toss it with pasta, spread it on toast, swirl it into soup, or use it as a dip — this one is genuinely versatile enough to earn a permanent spot in your weekly rotation.
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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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