Carrageenan Free Arugula & Herb Pesto
Bright, peppery arugula teams up with fragrant basil to create a pesto that feels more alive than anything you'd find in a jar. The combination gives you that classic herby depth with an extra kick of bitterness that makes it genuinely interesting on pasta, grilled bread, or roasted vegetables. Store-bought pesto and many prepared sauces sneak in additives and stabilizers — including carrageenan — that have no business being in something this simple, which is exactly why making it yourself is so satisfying. A food processor does all the heavy lifting here, pulling everything together in just a few pulses before a slow drizzle of extra-virgin olive oil brings it to that silky, slightly textured finish. Fresh lemon juice lifts the whole thing and keeps the color vibrant, while a pinch of sea salt ties every element together. The optional turmeric adds a subtle warmth and a gorgeous golden tint without overpowering the greens. Once you taste how clean and bold a from-scratch pesto can be, going back to the store-bought version is going to feel like a serious downgrade.
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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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