Ginger Free Vegan Kale Pesto with Lemon Zest
Bright, bold, and packed with leafy green flavor, this dairy-free pesto is the kind of sauce that makes you want to put it on everything. Toasted pine nuts add a warm, buttery depth, while fresh basil and kale create a vibrant base that's far more interesting than anything you'd find in a jar. Nutritional yeast steps in for parmesan, delivering that savory, umami richness without any dairy — and it works beautifully. A hit of fresh lemon juice and zest keeps the whole thing lively and bright, cutting through the richness of the olive oil in the best possible way. Many store-bought pestos sneak in unexpected spices or flavor boosters, so making your own means you know exactly what's in it — no label-reading required. The food processor does most of the heavy lifting here, and the result is a thick, spreadable sauce that clings perfectly to pasta, doubles as a sandwich spread, or works as a dip for crusty bread.
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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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