Shellfish Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley, all blended into a thick, spoonable sauce that works on pasta, grain bowls, toast, or roasted vegetables. A quick blanch of the kale keeps the color vivid and takes the raw edge off the leaves before everything goes into the food processor, so the final texture is smooth and the flavor is balanced rather than bitter. Lemon juice lifts the whole thing, while a pinch of turmeric and optional fresh ginger add a subtle warmth that makes this pesto feel a little more interesting than the classic version. Every single ingredient here is straightforward and plant-based, so there is zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought condiments and sauces. The recipe is also easy to adjust — stream in a little more olive oil at the end if you want something looser for drizzling, or keep it thick for spreading onto crusty bread. It comes together in minutes once the kale is blanched and squeezed dry, making it a genuinely weeknight-friendly sauce you will want to keep 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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