Barley Free Vegan Kale Pesto with Lemon Zest
Bright, bold, and packed with green flavor, this kale and basil pesto is the kind of sauce that makes you want to put it on everything. Toasted pine nuts add a warm, nutty depth that balances the slight bitterness of the kale, while fresh lemon juice and zest lift the whole thing with a citrusy brightness that keeps it from feeling heavy. Nutritional yeast steps in for parmesan, delivering that savory, umami-rich quality you'd expect from a classic pesto — no dairy required. The food processor does most of the work, and streaming in the olive oil at the end gives you that thick, glossy, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. Because every ingredient here is naturally grain-free, you don't have to scan labels or second-guess anything — just blend and go. It keeps well in a jar in the fridge, making it an easy prep-ahead sauce for busy weeknights.
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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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