Capsaicin Free Arugula & Herb Pesto
Pesto lovers who need to avoid capsaicin often run into trouble with store-bought versions that sneak in red pepper flakes or chili-spiked oils for extra kick. This vibrant green sauce skips all of that entirely, leaning on the natural peppery bite of fresh arugula to deliver real depth and complexity without a single hot ingredient in sight. Paired with fragrant basil and bright lemon juice, the result is a pesto that feels bold and lively rather than timid or stripped down. A generous pour of extra-virgin olive oil brings everything together into a silky, slightly textured sauce that clings beautifully to pasta, grilled vegetables, or crusty bread. The optional pinch of turmeric adds a warm golden hue and a subtle earthiness that makes the whole thing feel a little more special. Best of all, the food processor does the heavy lifting in just a few quick pulses, so you go from a pile of fresh herbs to a stunning, restaurant-worthy condiment in minutes.
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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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