Celery Free Vegan Kale Pesto with Lemon Zest
Bright, bold, and packed with leafy greens, this vegan kale pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts add a warm, nutty depth, while fresh basil keeps things aromatic and lively — and the double hit of lemon juice and zest gives the whole thing a citrusy lift that really wakes up the flavor. Nutritional yeast steps in for parmesan, delivering that savory, umami richness without any dairy in sight. The food processor does most of the heavy lifting, so you're looking at a genuinely low-effort sauce with a seriously impressive payoff. Celery and celery seed are nowhere near this recipe, making it a clean, worry-free choice for anyone navigating that particular allergy or sensitivity — no label-squinting required. Toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dip; this pesto is endlessly versatile and keeps beautifully in a jar in the fridge.
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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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