Fructose Free Vegan Arugula Pesto
Peppery arugula takes center stage here, blended with toasted pine nuts, nutritional yeast, garlic, and a bright hit of lemon juice into a sauce that's bold, creamy, and deeply satisfying. Toasting the pine nuts first is the kind of small step that makes a big difference — it draws out a rich, nutty depth that elevates the whole bowl. Nutritional yeast steps in for the parmesan you'd find in a traditional pesto, delivering that savory, umami backbone without any dairy. Managing fructose intake can make sauces and condiments tricky, since so many store-bought options sneak in high-fructose sweeteners or fruit-based ingredients — this one keeps things clean with whole, simple ingredients that stay firmly in safe territory. A slow stream of extra-virgin olive oil brings everything together into a thick, spoonable consistency that clings beautifully to pasta, roasted vegetables, or crusty bread. It comes together in a food processor in just a few pulses, so you get maximum flavor with minimal effort. Make a jar and keep it on hand — it has a way of making everything taste more interesting.
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Learn more →Ingredients
6 servings
- 2 cups packed fresh arugula
- ⅓ cup pine nuts
- 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
- 2
Combine the arugula, toasted pine nuts, nutritional yeast, garlic, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.
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