Fructose Free Vegan Basil Pesto with Lemon Zest
Bright, herby, and packed with fresh flavor, this dairy-free pesto comes together in minutes and tastes like something you'd find at a really good Italian restaurant. Toasting the pine nuts first is a small step that makes a big difference — it draws out their natural richness and adds a subtle depth that raw nuts just can't match. Nutritional yeast steps in for parmesan, delivering that savory, umami punch without any dairy, while lemon zest and fresh lemon juice keep everything tasting vibrant and alive. For anyone managing fructose sensitivity, pesto can be a surprisingly tricky condiment to navigate since many store-bought versions sneak in garlic powder, onion, or other high-fructose additives — here you control every single ingredient. The olive oil is streamed in slowly so the sauce emulsifies into a thick, glossy consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. A splash of water at the end lets you dial in the texture exactly how you like it, whether you want something spreadable or a looser drizzle. Simple, clean, and genuinely delicious — this is the kind of sauce you'll want to keep in your fridge all week.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 2 cups fresh basil leaves, packed
- 2 cloves garlic, peeled
- 3 tbsp nutritional yeast
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1–2 tbsp water, as needed
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
- 2
Combine the toasted pine nuts, basil, garlic, nutritional yeast, lemon zest, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are evenly broken down.
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