Gut Friendly Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with leafy greens, this dairy-free pesto is the kind of sauce that makes you want to put it on absolutely everything. Kale brings a hearty, slightly earthy backbone while fresh basil keeps things light and aromatic — together they create a depth of flavor that goes way beyond a standard store-bought jar. Nutritional yeast steps in for the parmesan, adding that savory, umami-rich quality without any dairy, and it happens to be a genuinely gut-friendly swap that feels intentional rather than like a compromise. Toasting the pine nuts first is a small step that pays off big, coaxing out a warm, nutty richness that anchors the whole sauce. The lemon juice and zest cut through the richness of the olive oil and keep every bite feeling fresh and alive. Garlic, healthy fats from olive oil, and those dark leafy greens make this a pesto you can feel good about eating by the spoonful — not just as a pasta sauce, but spread on toast, dolloped over roasted vegetables, or stirred into soups.
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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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