Dairy Free Arugula & Herb Pesto
Most store-bought pestos rely heavily on parmesan or pecorino to build that rich, savory depth — which means they're off the table if you're avoiding dairy. This version skips the cheese entirely and still delivers bold, complex flavor by leaning on peppery arugula, fragrant basil, and bright lemon juice to do the heavy lifting. The result is a vibrant, herbaceous sauce that tastes anything but stripped down. A slow drizzle of good extra-virgin olive oil while the processor runs is what gives it that silky, cohesive texture you'd expect from a classic pesto. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the greens. It comes together in just a few pulses, making it one of the easiest condiments you can keep in your fridge. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's 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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