Cinnamon 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 garlic gets blitzed right in with the greens, so every bite carries that punchy, savory depth without any one ingredient overpowering the rest. A squeeze of fresh lemon juice lifts the whole thing and keeps the color beautifully green. For anyone navigating a sensitivity to warming spices, store-bought pestos and sauces can be a minefield — blends and "Italian seasoning" mixes often sneak in unexpected additions. Making it yourself with this short, clean ingredient list means you know exactly what's in the bowl. The optional turmeric adds a subtle earthiness and a gorgeous golden tint if you want it, and it's just as delicious left out. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — this one is endlessly versatile.
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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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