Fructose Free Kale & Herb Pesto
This vibrant green pesto swaps out the usual pine nuts and parmesan for a bold, herb-forward blend of kale, basil, and parsley — and the result is punchy, fresh, and deeply satisfying. A quick blanch of the kale keeps the color electric and softens any bitterness before everything gets blitzed together with garlic, lemon, and good olive oil. The turmeric adds a subtle warmth and golden undertone, while a little fresh ginger (if you're using it) gives the whole thing a gentle, aromatic lift. Because this recipe skips high-fructose ingredients like honey, agave, and fruit-based add-ins entirely, it's a genuinely safe and delicious option for anyone managing fructose sensitivity. Store-bought pestos can be a minefield of unexpected sweeteners and additives, so making your own from scratch puts you fully in control. The texture is thick and spreadable but easy to loosen with an extra splash of olive oil, making it endlessly versatile — toss it with pasta, spread it on toast, or use it as a dipping sauce straight from the food processor.
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Learn more →Ingredients
6 servings
- 2 cups curly or lacinato kale, stems removed, leaves roughly torn
- 1 cup fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ½ cup extra-virgin olive oil, plus more as needed
- 2 tbsp lemon juice (from about 1 lemon)
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground turmeric
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Bring a small skillet of water to a boil over high heat. Add the kale leaves and blanch for 30 seconds, until bright green and just wilted. Drain immediately and transfer to a bowl of ice water for 1 minute to stop the cooking, then squeeze out as much water as possible with your hands.
- 2
Combine the blanched kale, basil, parsley, garlic, lemon juice, turmeric, and ginger (if using) in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.
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