Fructose Free Vegan Walnut Pesto
Pesto lovers, this one is going to earn a permanent spot in your fridge rotation. Toasting the walnuts before blending is the kind of small step that makes a huge difference — it draws out a deep, nutty richness that makes this sauce taste like it came from a proper Italian kitchen. Nutritional yeast steps in for the parmesan, adding that savory, umami depth without any dairy, so the whole thing stays completely plant-based. For anyone navigating fructose sensitivity, this recipe is a genuine win because every ingredient here — walnuts, fresh basil, olive oil, lemon juice, garlic — is naturally low in fructose with no sneaky sweeteners or high-fructose add-ins hiding anywhere. The food processor does most of the heavy lifting, and the slow drizzle of extra virgin olive oil at the end gives you that luscious, cohesive texture without turning it into a smooth paste. Toss it with pasta, spread it on toast, or use it as a dipping sauce — the possibilities are honestly endless.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- ½ cup walnuts
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra virgin olive oil
Instructions
- 1
Add the walnuts to a small dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted walnuts, basil, nutritional yeast, garlic, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!