Black Pepper Free Arugula & Herb Pesto
Pesto is one of those sauces that feels luxurious but comes together in minutes, and this arugula and basil version is bright, garlicky, and deeply satisfying. The combination of peppery arugula and sweet basil creates a layered herbal flavor that's more interesting than a classic basil-only blend — no heat from black pepper needed to make it sing. A squeeze of fresh lemon juice lifts everything and keeps the color vivid, while good extra-virgin olive oil ties it all together into something silky and rich. For anyone avoiding black pepper, store-bought pestos and jarred sauces can be a minefield, since pepper is practically a default seasoning in most commercial blends. This recipe skips it entirely without sacrificing any depth or complexity. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden tint if you want it, but the pesto is completely delicious either way. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — it's endlessly versatile and genuinely hard to stop eating.
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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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