Walnut Free Vegan Kale Pesto with Lemon Zest
Pesto is one of those sauces that feels fancy but comes together in minutes, and this vibrant green version is genuinely hard to stop eating. Toasted pine nuts bring a buttery richness that makes the nut swap completely seamless — no walnuts needed, and honestly, you won't miss them. Kale and fresh basil team up for a deeply savory, slightly earthy base, while lemon juice and zest cut through with a brightness that keeps every bite feeling fresh and alive. Nutritional yeast steps in for the parmesan, delivering that umami depth that makes pesto taste like pesto, all while keeping things entirely plant-based. The slow stream of olive oil into the food processor is the move that transforms the chopped greens into a thick, glossy sauce that clings beautifully to pasta, roasted vegetables, or crusty bread. A splash of water at the end lets you dial in the consistency exactly how you like it, whether you want something spreadable or a little more pourable. Make a jar of this on a Sunday and you'll find yourself reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!