Beef Free Arugula & Herb Pesto
Bright, peppery arugula teams up with fragrant basil to create a pesto that's bolder and more interesting than anything you'd find in a jar at the store. A generous pour of extra-virgin olive oil brings everything together into a silky, herb-forward sauce with just enough texture to cling to pasta, grilled vegetables, or crusty bread. Fresh lemon juice lifts the whole thing, cutting through the richness of the oil and keeping the flavors vivid and clean. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the greens. Everything comes together in a food processor in just a few quick pulses, making this one of the easiest homemade condiments you can keep in your fridge. It's completely plant-based by nature, so there's no need to swap or substitute a single thing — just blend, taste, and adjust until it's exactly right for you.
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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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