Vegan Kale Pesto with Lemon Zest
Pesto is one of those sauces that feels indulgent but comes together in minutes, and this greens-forward version is genuinely vibrant — earthy kale and fragrant basil blended into a thick, spreadable sauce that holds its own on pasta, toast, grain bowls, or a spoon straight from the jar. The trick that makes it sing without any dairy is nutritional yeast, which brings that savory, slightly cheesy depth you'd normally get from parmesan. A full teaspoon of lemon zest alongside fresh lemon juice keeps everything bright and lifts the bitterness of the kale in a way that feels intentional rather than accidental. Toasting the pine nuts in a dry skillet before they hit the food processor is a small step that pays off big — it deepens their flavor and adds a subtle nuttiness that runs through every bite. The olive oil goes in as a slow, steady stream while the processor runs, so the sauce emulsifies into something genuinely silky rather than oily or separated. This recipe makes six servings, so it's worth doubling and keeping a jar in the fridge all week — it only gets better as the flavors settle.
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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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