Fructose Free Spinach & Avocado Pesto
Creamy, vibrant, and packed with good-for-you ingredients, this blended green sauce is the kind of thing you'll want to put on absolutely everything. Avocado gives it a luscious, buttery body while baby spinach and fresh basil layer in that deep, herby color and flavor — no pine nuts, no parmesan, just clean, whole-food ingredients that happen to work beautifully together. For anyone managing fructose sensitivity, pesto can be a minefield of hidden high-fructose add-ins, but every ingredient here is naturally low in free fructose and easy to digest. The lemon juice brightens the whole thing and helps slow browning, so the pesto stays gorgeous even after a day or two in the fridge. A little drizzle of olive oil blended in at the end is what takes the texture from chunky to silky-smooth. Toss it with pasta, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and comes together in just one blender bowl with almost no cleanup.
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Learn more →Ingredients
6 servings
- 2 cups packed baby spinach
- 1 ripe avocado, pitted and scooped
- 1 cup fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (about 1 lemon)
- ¼ cup extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
- 2–4 tbsp water, as needed to thin
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Add the baby spinach, avocado, basil, garlic, lemon juice, salt, and ginger (if using) to the bowl of a food processor or blender.
- 2
Pulse 8–10 times until the mixture is roughly broken down and no large pieces remain.
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