Caffeine Free 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 gives you that classic herby richness with an extra layer of bite that makes it genuinely exciting on pasta, crostini, grilled vegetables, or even stirred into a bowl of soup. A splash of fresh lemon juice keeps everything lively and balanced, while good extra-virgin olive oil ties it all together into a silky, scoopable sauce. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without changing the flavor in any dramatic way. Everything comes together in a food processor in just a few quick pulses, so there's almost no effort standing between you and a seriously impressive condiment. For anyone keeping an eye on caffeine — which can sneak into store-bought sauces through unexpected additives — this recipe is completely straightforward, built entirely from whole herbs, citrus, and pantry staples you can trust. Make a batch, keep it in the fridge, and watch it disappear faster than you expected.
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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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