Gelatin Free Vegan Kale Pesto with Lemon Zest
Bright, garlicky, and packed with leafy greens, this kale pesto brings serious depth to everything from pasta to grain bowls to crusty bread. Toasted pine nuts add a warm, buttery richness that balances the slight bitterness of the kale, while fresh basil keeps things aromatic and lively. A hit of lemon juice and zest cuts right through the olive oil, giving the sauce a brightness that makes it taste almost electric. Nutritional yeast steps in to deliver that savory, cheesy quality without any dairy, making this a genuinely satisfying alternative to traditional pesto. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's no need to scrutinize labels or worry about hidden additives sneaking into your sauce. The food processor does most of the heavy lifting, and the whole thing comes together in just a few simple steps. Make a jar of this on the weekend and you'll find yourself reaching for it 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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