Anti Inflammatory Vegan Kale Pesto with Lemon Zest
Bright, garlicky, and packed with leafy greens, this kale and basil pesto is the kind of sauce that makes you want to put it on absolutely everything. Kale is one of the most celebrated anti-inflammatory ingredients around, and pairing it with fresh basil, extra-virgin olive oil, and lemon zest creates a flavor that's bold without being heavy. Nutritional yeast steps in for parmesan, adding a savory, umami depth that makes this completely dairy-free while keeping that classic pesto richness intact. Toasting the pine nuts first is a small step that pays off big — it draws out their natural oils and adds a warm, nutty complexity that ties the whole sauce together. The lemon juice and zest brighten everything up and give it that fresh, zippy finish that keeps each bite feeling light and vibrant. It comes together in a food processor in just a few minutes, making it an easy weeknight staple or a meal-prep hero you can spoon over pasta, grain bowls, roasted vegetables, or crusty bread all week long.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 3 cups packed curly or lacinato kale leaves, stems removed and roughly torn
- 1 cup packed fresh basil leaves
- 2 cloves garlic, peeled
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1–2 tbsp water, as needed to loosen (optional)
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
- 2
Add the kale, basil, garlic, nutritional yeast, lemon juice, lemon zest, salt, and black pepper to a food processor. Pulse 8–10 times until the greens are finely chopped and the mixture looks uniformly crumbly.
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