Breastfeeding Friendly Arugula & Herb Pesto
Bright, peppery arugula teams up with fragrant basil to create a pesto that feels fresher and more vibrant than anything you'd find in a jar. The combination of leafy greens and extra-virgin olive oil makes this a genuinely nourishing sauce — exactly the kind of wholesome, ingredient-forward cooking that fits well into a postpartum routine. Garlic adds depth, and a squeeze of fresh lemon juice keeps the whole thing lively and balanced without any heaviness. The optional pinch of turmeric is a subtle but smart addition, lending a warm, golden hue and a gentle boost that nursing parents will appreciate. Everything comes together in a food processor in just a few minutes, which is a real win when you're short on time and energy. Toss it with pasta, spread it on toast, swirl it into soups, or spoon it over roasted vegetables — this pesto is endlessly versatile and keeps well in the fridge for easy, one-handed meals throughout the week.
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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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