Low Sugar Arugula & Herb Pesto
Pesto from a jar almost always comes loaded with hidden sweeteners, which makes this blender-fresh version such a relief. Peppery arugula and fragrant basil do all the heavy lifting here, creating a sauce that's bold, bright, and deeply savory without a single gram of added sugar anywhere in sight. A generous pour of extra-virgin olive oil brings everything together into a silky, slightly textured spread that clings beautifully to pasta, grilled vegetables, or crusty bread. Fresh lemon juice lifts the whole thing with a clean tartness that store-bought versions try to fake with sweeteners — and fail. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling adventurous. Best of all, the food processor does the work in under a minute, so you get a vibrant, restaurant-quality condiment with almost no effort at all.
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Learn more →Ingredients
6 servings
- 2 cups fresh arugula, packed
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Combine the arugula, basil, and garlic in the bowl of a food processor. Pulse 8–10 times until the greens are coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil in a slow, steady stream through the feed tube and process until the pesto is mostly smooth with a slightly textured consistency, about 20–30 seconds. Stop and scrape down the sides with a rubber spatula as needed.
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