Nutmeg Free Vegan Kale Pesto with Lemon Zest
Bright, garlicky, and packed with leafy greens, this kale pesto brings serious depth to pasta, grain bowls, toast, or anything else you want to drizzle it over. Toasted pine nuts add a warm, buttery richness that makes the sauce feel indulgent without any dairy in sight — nutritional yeast steps in to deliver that savory, umami-forward edge you'd normally get from parmesan. Fresh lemon juice and lemon zest keep everything lively and vibrant, cutting through the earthiness of the kale in the best possible way. Many store-bought pestos and even homemade versions sneak in warm spices that can be a real concern for people avoiding certain seasonings, but every ingredient here is straightforward and easy to verify. The food processor does most of the heavy lifting, and the slow stream of olive oil at the end is what transforms the chopped greens into a glossy, cohesive sauce that clings beautifully to whatever you're serving it with. A splash of water at the finish lets you dial in the exact consistency you want, whether that's thick and spreadable or loose enough to toss straight into noodles.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!