Soy Free Kale & Herb Pesto
This vibrant green pesto is packed with earthy kale, fragrant basil, and bright parsley — a trio that makes every spoonful feel fresh and alive. A quick blanch keeps the kale tender and locks in that gorgeous color, while lemon juice and garlic give the whole thing a punchy, savory backbone. The optional ginger and turmeric add a subtle warmth that sets this version apart from anything you'd find in a jar at the store. Because it's built entirely on whole herbs, olive oil, and simple pantry staples, there's no need to scan labels for hidden soy-based additives or emulsifiers that sneak into many commercial pestos. Everything goes into a food processor and comes together in minutes, making it an effortless weeknight staple or an impressive spread for a dinner party. Toss it with pasta, swirl it into soups, or slather it on crusty bread — it's endlessly versatile and genuinely hard to stop eating.
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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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