Nightshade Free Vegan Kale Pesto with Lemon Zest
Pesto lovers who avoid nightshades often run into trouble with store-bought versions that sneak in sun-dried tomatoes or red pepper flakes, but this vibrant green sauce keeps things completely clean. Kale and fresh basil form a bold, earthy base that's punchy and bright without relying on any of those off-limits ingredients. Toasting the pine nuts first is a small step that pays off big — it adds a warm, nutty depth that makes the whole sauce taste more complex and satisfying. Nutritional yeast steps in to deliver that savory, almost cheesy quality you'd expect from a classic pesto, keeping things entirely plant-based in the process. The lemon juice and zest pull everything together with a citrusy lift that keeps each bite feeling fresh rather than heavy. It comes together in a food processor in minutes and works beautifully tossed with pasta, spread on flatbread, or dolloped over roasted vegetables. 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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