Chicken 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 of two packed cups of greens gives it a bold, slightly bitter edge that pairs beautifully with the brightness of fresh lemon juice. A couple of cloves of garlic and a generous pour of extra-virgin olive oil round everything out into a sauce that's silky but still has a little texture to it. If you opt for the pinch of ground turmeric, it adds a subtle warmth and a gorgeous golden hue without overpowering the herbs. The whole thing comes together in a food processor in just a few pulses — no cooking, no fuss, no complicated technique required. It's completely plant-based by nature, so there's zero concern about hidden poultry ingredients sneaking in the way they sometimes do with store-bought sauces and seasoning blends. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this pesto is endlessly versatile and genuinely hard to stop eating.
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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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