Low Iodine Vegan Kale Pesto with Lemon Zest
This vibrant green sauce is built on hearty kale and fresh basil, blended with toasted pine nuts, bright lemon juice, and a hit of zest that makes every bite feel alive. Managing iodine intake often means scrutinizing store-bought condiments and sauces, which can hide unexpected sources like certain additives or dairy — but this recipe sidesteps all of that with clean, whole-food ingredients. Nutritional yeast steps in to deliver that savory, cheesy depth without any dairy, keeping things both flavorful and compliant. Toasting the pine nuts first is a small step that pays off big, adding a warm, nutty richness that anchors the whole sauce. The food processor does the heavy lifting, and streaming in the olive oil slowly is what gives the pesto that thick, spoonable texture you want clinging to pasta or spread across a slice of bread. A splash of water at the end lets you dial in the consistency exactly how you like it. Make a jar on Sunday and you'll be reaching for it all 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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