Mediterranean Diet Friendly Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with good-for-you ingredients, this kale pesto is the kind of sauce that makes everything it touches taste more alive. Toasted pine nuts bring a warm, nutty depth, while fresh basil and curly kale create a bold green base that's earthy without being bitter. A hit of fresh lemon juice and lemon zest lifts the whole thing, cutting through the richness of the extra-virgin olive oil in the most satisfying way. Nutritional yeast steps in for the traditional parmesan, delivering that savory, umami punch without any dairy — and honestly, it works beautifully. The result is a thick, spreadable pesto that holds its shape on a spoon and clings perfectly to pasta, grilled vegetables, or crusty bread. Olive oil, leafy greens, legume-based yeast, and fresh aromatics are exactly the kind of whole, minimally processed ingredients that make this style of eating so appealing and sustainable. Whether you're spooning it over roasted zucchini or stirring it into a grain bowl, this pesto is the kind of versatile, flavor-forward condiment you'll want to keep in your fridge 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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