Citric Acid Free Arugula & Herb Pesto
Pesto is one of those sauces that feels luxurious but comes together in minutes, and this arugula and herb version is genuinely vibrant and full of personality. The combination of peppery arugula and fragrant basil creates a pesto that's bolder and more complex than the classic pine-nut style, with a beautiful deep green color that looks stunning on pasta, grilled bread, or roasted vegetables. For anyone navigating a citric acid sensitivity, store-bought pesto and jarred sauces can be a minefield — preservatives and acidulants hide in ingredient lists under names that are easy to miss. Here, the only acid comes from fresh lemon juice, which you control entirely, so you can dial it back or leave it out if your tolerance is low. A touch of turmeric is optional but adds a warm, earthy undertone and a gorgeous golden tint to the finished sauce. The whole process happens in a food processor in just a few pulses, making this as practical as it is delicious. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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