Chestnut Free Arugula & Herb Pesto
Bright, peppery arugula and sweet fresh basil come together in this vibrant pesto that tastes like it belongs on everything — pasta, grilled bread, roasted vegetables, you name it. A squeeze of lemon juice lifts the whole thing, and the optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling adventurous. The food processor does the heavy lifting here, so you're looking at just a few minutes of active effort from start to finish. Store-bought pestos can be a minefield for anyone avoiding tree nuts, since traditional recipes often lean heavily on pine nuts or other additions that share processing lines with chestnuts and similar ingredients. This version skips all of that entirely — the richness comes purely from good extra-virgin olive oil, and the bold flavor comes from the greens and garlic doing exactly what they do best. It's completely nut-free by design, not by compromise, so the result is every bit as satisfying as a classic. Toss it with warm pasta, swirl it into soup, or spread it thick on crusty bread — however you use it, this pesto is going to earn a permanent spot in your rotation.
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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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