
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and herb version is genuinely vibrant and full of personality. The combination of peppery arugula and sweet basil creates a more complex, layered flavor than a single-herb pesto — bright, grassy, and a little bold. A squeeze of fresh lemon juice lifts everything, while good extra-virgin olive oil brings it all together into a silky, spoonable sauce. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fresh herb flavor. Store-bought pestos are notorious for sneaking in cashews or mixed nut blends, so making your own from scratch is the smartest move when you need to keep things nut-free. This recipe skips nuts entirely and still delivers that rich, satisfying texture you want — no substitutions needed, just great ingredients doing their job. Toss it with pasta, spread it on toast, or use it as a dipping sauce and it will disappear fast.
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Learn more →6 servings







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.
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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