Almond Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and herb version is genuinely addictive. The combination of peppery arugula and sweet basil creates a more complex, layered flavor than a single-herb sauce ever could. A splash of fresh lemon juice keeps everything bright, while good extra-virgin olive oil ties it all together into something silky and vibrant. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fresh greens. Store-bought pesto can be a minefield for anyone avoiding tree nuts, since pine nuts, cashews, or almonds often sneak into commercial blends — this recipe sidesteps all of that entirely. Every ingredient here is straightforward and easy to verify, so you can toss it with pasta, spread it on toast, or drizzle it over roasted vegetables with total confidence. It's the kind of versatile, crowd-pleasing sauce you'll want to keep in your fridge all week.
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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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