Soy Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with deep green flavor, this kale pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, buttery richness that balances the slight bitterness of the kale, while fresh basil keeps things aromatic and classic. A hit of lemon juice and lemon zest lifts the whole mixture with a citrusy brightness that makes it taste genuinely vibrant rather than heavy. Nutritional yeast steps in to deliver that savory, almost cheesy depth without any dairy — no compromises needed. Many store-bought pestos and even homemade versions sneak in soy-based ingredients through certain processed cheeses or additives, but every single component here is straightforward and clean. The food processor does most of the work, and the slow drizzle of extra-virgin olive oil brings it all together into a thick, glossy sauce that holds its shape beautifully on a spoon. Toss it with pasta, spread it on toast, or swirl it into grain bowls — this one earns a permanent spot in your weekly rotation.
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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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