Vegetarian Vegan Kale Pesto with Lemon Zest
Bright, garlicky, and packed with leafy greens, this kale pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts add a warm, buttery depth, while fresh basil keeps things aromatic and lively — and the lemon juice and zest tie it all together with a citrusy lift that wakes up every bite. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto, no dairy required, which makes this a genuinely satisfying option for anyone eating plant-based or simply avoiding animal products. The food processor does most of the heavy lifting, and a slow drizzle of good olive oil brings the whole thing into a thick, glossy, spoonable sauce. It's endlessly versatile — toss it with pasta, spread it on toast, swirl it into soup, or use it as a dip for roasted vegetables. Keep a jar in the fridge 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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