Artificial Food Coloring Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with real-ingredient flavor, this kale pesto is the kind of sauce that makes you want to put it on everything. Toasted pine nuts add a warm, nutty depth, while fresh basil and curly kale bring a bold green intensity that store-bought versions simply can't match — and store-bought versions are also where hidden dyes and synthetic additives tend to sneak in. Every ingredient here is exactly what it says it is: whole greens, citrus, garlic, and good olive oil. The nutritional yeast steps in for parmesan, giving the pesto a savory, umami-rich backbone without any dairy or anything artificial. A hit of fresh lemon juice and lemon zest keeps the whole thing tasting alive and vibrant rather than heavy. Pulse it thick for a crostini spread, loosen it slightly for pasta, or swirl it into soups — it's endlessly versatile. Make a batch, jar it up, and you'll have a clean, colorful condiment ready to go 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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