BHA & BHT Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with green goodness, 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 and curly kale create a bold, earthy base that feels more interesting than your average jarred spread. A hit of fresh lemon juice and lemon zest lifts the whole thing, keeping it vibrant and lively rather than heavy or flat. Nutritional yeast steps in for the parmesan you'd find in a traditional pesto, delivering that savory, umami richness without any dairy — and it works beautifully. Every single ingredient here is whole, recognizable, and free from the synthetic preservatives that sneak into so many store-bought condiments and sauces. Making it at home in a food processor means you control exactly what goes in, so there's no guessing about additives or stabilizers on a label. Toss it with pasta, spread it on toast, or swirl it into grain bowls — this one earns a permanent spot in your weekly rotation.
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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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