Barley Free Arugula & Herb Pesto
Bright, peppery arugula teams up with fragrant basil to create a pesto that's bolder and more interesting than the classic version you're probably used to. A generous pour of extra-virgin olive oil brings everything together into a silky, herb-packed sauce with just enough texture to cling to pasta, grilled vegetables, or crusty bread. Fresh lemon juice lifts the whole thing, keeping it vibrant rather than heavy, and a pinch of turmeric adds a subtle warmth and golden hue if you're feeling adventurous. Every single ingredient here is naturally free of barley and grain-based fillers — no store-bought shortcuts needed, which means no label-scanning for hidden malt or grain derivatives. The food processor does the heavy lifting in just a few quick pulses, so you're looking at a seriously fast, fuss-free sauce that tastes like you spent far more effort than you did. It's endlessly versatile: toss it with noodles, spread it on sandwiches, or use it as a dipping sauce for whatever's coming off the grill.
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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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