Shellfish Free Vegan Kale Pesto with Lemon Zest
Bright, herby, 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. Toasting the pine nuts first is a small step that makes a big difference — it draws out their natural richness and adds a subtle nuttiness that anchors the whole sauce. Nutritional yeast steps in for parmesan, delivering that savory, umami punch without any dairy, while fresh lemon juice and zest keep everything tasting vibrant and alive. The food processor does most of the heavy lifting, so you go from a pile of raw greens to a thick, spreadable sauce in just a few minutes. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden seafood derivatives or worry about cross-contact — just clean, whole-food cooking from start to finish. The olive oil gets streamed in slowly while the processor runs, giving you that glossy, cohesive texture that clings beautifully to whatever you're serving it with. Make a batch, stash it in a jar, and you'll find yourself reaching for it all week long.
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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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