Paleo Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with real-food ingredients, this kale pesto is the kind of sauce that makes you want to put it on everything. Toasted pine nuts bring a warm, nutty depth, while fresh basil and curly kale create a bold green base that's far more interesting than a standard store-bought spread. A hit of lemon juice and lemon zest lifts the whole thing, cutting through the richness of the olive oil with just the right amount of brightness. Nutritional yeast steps in to deliver that savory, almost cheesy quality without any dairy — and since it's made entirely from whole, unprocessed ingredients, it fits naturally into a grain-free, legume-free lifestyle without any workarounds or substitutions. The food processor does most of the heavy lifting, and toasting the pine nuts first is a small step that pays off big in flavor. You can thin it out with a splash of water if you want a looser drizzling consistency, or keep it thick and spreadable for dolloping onto roasted vegetables, grilled proteins, or zucchini noodles. 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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