Lactose Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with bold green flavor, this kale pesto is the kind of sauce that makes you want to put it on everything — pasta, toast, roasted vegetables, you name it. Traditional pesto relies on parmesan for its savory depth, which is an automatic dealbreaker for anyone avoiding dairy, but nutritional yeast steps in here and delivers that same umami richness without a drop of cheese. Toasting the pine nuts before blending is a small step that pays off big, coaxing out a warm, nutty flavor that anchors the whole sauce. Fresh lemon juice and lemon zest keep things lively and bright, cutting through the richness of the olive oil in the best possible way. The food processor does most of the heavy lifting, so you go from a pile of kale and basil to a thick, spreadable sauce in just a few minutes. It stores beautifully in a jar, making it a smart batch-cook staple to keep on hand throughout the week.
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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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