Pistachio Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with leafy greens, this dairy-free pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a buttery richness that holds its own against the bold kale and fresh basil, while nutritional yeast adds a savory, cheesy depth without any actual dairy. The double hit of lemon juice and lemon zest keeps the whole thing tasting vibrant and alive rather than heavy or muddy. Because the recipe relies entirely on pine nuts rather than tree nuts like pistachios, it's a genuinely safe choice for anyone navigating that allergy — no substitutions or workarounds needed. Blending the greens first and streaming in the olive oil slowly is the key to getting that thick, glossy texture that clings to pasta or spreads beautifully on toast. A splash of water at the end lets you dial in the consistency exactly how you like it. 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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