Alpha Gal Friendly Arugula & Herb Pesto
Bright, peppery arugula and fragrant basil come together in this vibrant pesto that tastes like it belongs on everything — pasta, grilled vegetables, crusty bread, or straight off the spoon. Most store-bought pestos sneak in dairy or other mammal-derived ingredients that can be a real problem for anyone managing alpha-gal syndrome, but this version is built entirely from plants and olive oil, so there's nothing to second-guess. The garlic and lemon juice give it a bold, zesty backbone, while the extra-virgin olive oil brings it all together into a silky, scoopable sauce. A pinch of turmeric is optional, but it adds a subtle warmth and a gorgeous golden tint if you're feeling it. The whole thing comes together in a food processor in just a few quick pulses — no cooking required, no complicated technique. It's the kind of recipe that makes you wonder why you ever reached for a jar in the first place.
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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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