Artificial Flavors Free Vegan Kale Pesto with Lemon Zest
Bright, garlicky, and packed with leafy greens, this kale pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, nutty depth, while fresh basil keeps things aromatic and lively — and a hit of lemon juice plus zest cuts right through the richness with just the right amount of brightness. Nutritional yeast steps in to deliver that savory, cheesy quality without any dairy, making this a genuinely satisfying plant-based option that doesn't feel like a compromise. Every single ingredient here is whole and recognizable, so you never have to squint at a label wondering what's actually in your sauce. Store-bought pestos are notorious for sneaking in flavor enhancers and additives that have no business being in something this simple — making your own from scratch is the obvious move. The food processor does most of the heavy lifting, and the result is a thick, vibrant, deeply flavorful paste that works beautifully tossed with pasta, spread on toast, or dolloped over roasted vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!