Fructose Free Arugula & Herb Pesto
Pesto is one of those sauces that feels indulgent but comes together in minutes, and this arugula and herb version is genuinely vibrant — peppery, bright, and deeply green. For anyone managing fructose sensitivity, store-bought pestos can be a minefield of hidden sweeteners, onion powders, and fruit-derived additives, so making your own is really the only way to stay in control. This recipe keeps things clean and straightforward: fresh arugula, basil, garlic, good olive oil, lemon juice, and a pinch of sea salt are all you need. The optional turmeric adds a subtle warmth and a gorgeous golden tint without disrupting the flavor balance. Everything gets blitzed in a food processor, so there's almost no prep beyond measuring and washing your greens. Toss it with pasta, spread it over grilled chicken, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your weekly rotation.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!