Fructose Free Vegan Kale Pesto with Lemon Zest
Bright, herby, and packed with deep green flavor, this kale pesto is the kind of sauce that makes you want to put it on everything. Toasted pine nuts add a warm, nutty richness that balances the slight bitterness of the kale, while fresh basil keeps things light and aromatic. The lemon juice and zest pull it all together with a citrusy lift that makes each bite feel alive. Managing fructose intake often means scanning labels for hidden sweeteners or high-fructose ingredients lurking in store-bought condiments — this one skips all of that entirely, built from whole, simple ingredients with nothing to second-guess. Nutritional yeast steps in for cheese, giving the pesto a savory, umami depth without any dairy. The food processor does most of the work, and the whole process comes together in just a few minutes of hands-on effort. Spoon it over pasta, swipe it onto flatbread, or stir it into grains — it stores beautifully in a jar and tastes even better the next day.
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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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