Emulsifier Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with leafy green flavor, this 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 the lemon juice and zest lift the whole mixture with a clean citrusy edge that really wakes up the palate. Nutritional yeast steps in to deliver that savory, almost cheesy richness without any dairy, making this completely plant-based from start to finish. For anyone avoiding emulsifiers, store-bought pestos and sauces can be a minefield — stabilizers and additives sneak into even the most "natural"-looking jars. This recipe skips all of that entirely, relying on extra-virgin olive oil streamed slowly into the food processor to bring the sauce together the old-fashioned way. The result is a thick, cohesive pesto that holds beautifully on a spoon with nothing artificial doing the work. Every ingredient is whole, recognizable, and exactly what it says it is. Toss it with pasta, spread it on toast, or swirl it into soups — this one earns a permanent spot in your 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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