Turkey Free Kale & Herb Pesto
This vibrant green pesto is built on blanched kale, fresh basil, and parsley — a trio that delivers serious depth and a color that practically glows on the plate. A quick blanch and ice bath keeps the kale bright and removes any bitterness, so the final result is smooth, grassy, and surprisingly mellow. Lemon juice lifts everything, while turmeric adds a subtle warmth and a golden undertone that makes this feel a little more interesting than your standard herb sauce. Optional fresh ginger nudges it even further in that direction if you're in the mood for a gentle kick. The whole thing comes together in a food processor in minutes, finishing as a thick, spreadable paste you can loosen to whatever consistency works for you. It's completely plant-based and built from whole, recognizable ingredients — no hidden proteins, no processed fillers, nothing to second-guess. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables and watch it disappear fast.
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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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