High Fructose Corn Syrup Free Vegan Kale Pesto with Lemon Zest
Bright, garlicky, and packed with leafy greens, this kale pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts give it a rich, nutty depth, while fresh basil keeps things aromatic and lively — and a hit of lemon juice and zest cuts right through with a clean, citrusy finish. Nutritional yeast steps in to deliver that savory, cheesy quality without any dairy, making this a fully plant-based sauce that doesn't feel like it's missing a thing. For anyone watching out for high fructose corn syrup, store-bought pesto and jarred sauces can be a minefield of unexpected additives and sweeteners. This one is built entirely from whole, recognizable ingredients — olive oil, fresh herbs, garlic, nuts — so you know exactly what's going into every spoonful. The food processor does most of the heavy lifting, and the technique is forgiving enough that even first-timers will land a beautifully textured, spreadable result. Toss it with pasta, swipe it on toast, or use it as a dipping sauce — it's endlessly versatile and keeps well in a jar in the fridge.
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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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