Turkey Free Vegan Kale Pesto with Lemon Zest
This vibrant green sauce is packed with earthy kale, fragrant basil, and bright lemon zest, making it one of those condiments you'll want to put on absolutely everything. Nutritional yeast steps in to deliver that savory, cheesy depth you'd expect from a classic pesto, while toasted pine nuts add a warm, nutty richness that ties the whole thing together. The lemon juice and zest keep the flavors lively and fresh, cutting through the richness of the olive oil in the best possible way. Since every ingredient here is entirely plant-based, there's no need to scrutinize labels or worry about hidden animal products sneaking into your sauce. Toasting the pine nuts before blending is a small step that makes a genuinely noticeable difference — don't skip it. The food processor does most of the heavy lifting, so you're looking at a sauce that comes together quickly and stores beautifully in a jar in the fridge. Toss it with pasta, spread it on flatbread, or use it as a dipping sauce — it's endlessly versatile.
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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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