Xanthan Gum Free Vegan Kale Pesto with Lemon Zest
This vibrant green sauce layers the earthy depth of kale with the bright, herby lift of fresh basil, and that hit of lemon zest ties everything together in a way that feels genuinely exciting. Toasting the pine nuts first is a small step that pays off big — it draws out a buttery, slightly caramelized flavor that makes the whole pesto taste more complex and satisfying. Nutritional yeast steps in for parmesan, delivering that savory, umami-rich quality without any dairy, so the sauce is completely plant-based from start to finish. Many store-bought pestos and even some homemade versions sneak in thickeners or stabilizers, but this one comes together naturally through the food processor technique and a slow stream of good olive oil — no additives needed. The result is a thick, spreadable sauce that holds its shape beautifully on a spoon and clings to pasta, roasted vegetables, or crusty bread with ease. A splash of water at the end lets you dial in the exact consistency you want, making it as versatile as it is simple to pull off.
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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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