Brazil Nut 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, buttery depth that pairs beautifully with the bold flavor of kale and fresh basil, while lemon juice and zest keep the whole thing tasting alive and vibrant. Nutritional yeast steps in for parmesan, adding that savory, umami-rich quality you'd expect from a classic pesto — no dairy required. Store-bought pesto can be a minefield for anyone avoiding certain tree nuts, since brazil nuts and mixed nut blends show up in unexpected places, but this one is built from scratch with a clear, simple ingredient list you control entirely. The food processor does most of the heavy lifting, and streaming in the olive oil at the end gives you that glossy, thick consistency that clings perfectly to pasta, roasted vegetables, or crusty bread. A splash of water at the finish lets you dial in the texture exactly how you like it. Make a jar on Sunday and you'll be reaching for it all week.
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!