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Dinner recipe · from the recipe book

Blended Kale Lemon Herb Vinaigrette

A bright, vivid green vinaigrette with tangy lemon, peppery kale, fresh dill and basil, and a nutty pumpkin-seed body that clings to warm grains.

Blended Kale Lemon Herb Vinaigrette

Ingredients

  • 1½ cups chopped30 gKalestems removed, leaves torn
  • 3½ tbsp45 gOlive oil
  • 2½ tbsp40 gLemon juice
  • 1 tsp2 gLemon zest
  • 2 tbsp15 gPumpkin seeds (pepitas)
  • ⅓ cup leaves8 gFresh basilleaves only
  • ½ cup sprigs4 gFresh dillthick stems removed
  • 1 clove3 gGarlicpeeled
  • ¾ tsp6 gHoney
  • 2 tbsp30 gWatercold
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: strip the kale leaves from the stems and tear them, pick the basil leaves, remove thick dill stems, peel the garlic and zest the lemon before juicing it.
  2. Add the lemon juice, lemon zest, garlic, pumpkin seeds, honey, salt and black pepper to the blender and blend until the pumpkin seeds are finely ground.
  3. Add the kale, basil, dill and water and blend until smooth and bright green, scraping down the sides once.
  4. With the blender running on low, drizzle in the olive oil until the vinaigrette is emulsified and creamy.
  5. Pour into a jar, shake before serving and spoon about a quarter over each grain bowl; refrigerate leftovers up to 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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