Anti Inflammatory Arugula & Herb Pesto
Pesto is one of those sauces that feels indulgent but can actually be built entirely from ingredients your body loves. This version leans on peppery arugula and fragrant basil as its green base — both celebrated for their antioxidant properties — blended with heart-healthy extra-virgin olive oil and a bright hit of fresh lemon juice. The garlic adds depth while pulling its own weight nutritionally, and the optional pinch of turmeric gives the whole thing a subtle golden warmth and an extra anti-inflammatory nudge. Everything comes together in a food processor in just a few pulses, so there's no cooking, no fuss, and no mystery ingredients hiding in the jar. Store-bought pesto often sneaks in refined oils, preservatives, or hard cheeses that can work against an inflammation-conscious approach — making a homemade batch like this one genuinely worth the five minutes it takes. Toss it with pasta, spread it on grain bowls, or use it as a dipping sauce and you've got a versatile condiment that actually earns its place in a clean, intentional kitchen.
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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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