Fructose Free Mint & Herb Pesto
This vibrant, herb-forward pesto is a breath of fresh air ā literally. Packed with mint, basil, and flat-leaf parsley, it delivers a bright, cooling flavor that feels both familiar and a little unexpected. A touch of lemon zest and fresh lemon juice lift the whole thing without tipping into sweetness, which is exactly what makes this blend so well-suited to a low-fructose approach. There are no fruits, onions, or high-fructose additions hiding in here ā just clean herbs, garlic, good olive oil, and salt. The food processor does most of the work in under a minute, and the result is a coarse, spoonable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. Store-bought pestos often sneak in ingredients that can cause problems, so making your own gives you full control over every single thing going into the jar. Whip up a batch, press that plastic wrap directly onto the surface, and you've got a versatile, fuss-free condiment ready to go whenever you need it.
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Learn more āIngredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- Ā½ cup fresh flat-leaf parsley leaves, packed
- 2 cloves garlic, peeled
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Ā½ tsp fine sea salt
- Ā½ cup extra-virgin olive oil
Instructions
- 1
Add the mint, basil, parsley, garlic, lemon zest, lemon juice, and salt to the bowl of a food processor. Pulse 8ā10 times until the herbs are coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto comes together into a coarse, spoonable paste ā about 20ā30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate any remaining herb pieces.
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