Capsaicin Free Vegan Kale Pesto with Lemon Zest
Bright, herbaceous, and deeply satisfying, this kale pesto brings together two powerhouse greens — curly or lacinato kale and fresh basil — for a sauce that's earthy, vibrant, and packed with flavor. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, making this completely plant-based from start to finish. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty richness that anchors the whole sauce. Fresh lemon juice and lemon zest keep everything tasting alive and bright rather than heavy or flat. For anyone avoiding capsaicin, pesto is one of those rare sauces that's naturally free of chili heat — but store-bought versions can sometimes sneak in unexpected spice blends or seasonings. Making it from scratch means you control every single ingredient, and this recipe keeps things clean and straightforward. The olive oil streams in slowly to create a thick, spreadable consistency that clings beautifully to pasta, roasted vegetables, grain bowls, or crusty bread. A splash of water at the end lets you dial in the texture exactly the way you like it. This is the kind of versatile, crowd-pleasing sauce you'll want to keep in a jar in the fridge 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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