Nitrate & Nitrite Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with serious depth, this kale pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts add a warm, nutty richness that balances the slight bitterness of the kale, while fresh basil keeps things light and aromatic. A hit of lemon juice and zest lifts the whole blend, giving it that vibrant, just-made flavor that store-bought versions can never quite pull off. Nutritional yeast steps in to deliver a savory, cheesy quality without any dairy, making this a genuinely satisfying plant-based option. Every single ingredient here is naturally free from cured or processed additives — no deli meats, no packaged shortcuts, just whole foods blended into something beautiful. The food processor does most of the heavy lifting, and the whole process comes together in minutes once your pine nuts are toasted. Toss it with pasta, spread it on toast, or swirl it into grain bowls — this pesto is endlessly versatile and easy to keep on hand 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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