Eggless Arugula & Herb Pesto
Pesto lovers, this vibrant green sauce is about to become your new pantry staple. Traditional pesto recipes often call for cheese or other add-ins, but this version keeps things beautifully simple — just bold, peppery arugula, fragrant basil, garlic, and a generous pour of extra-virgin olive oil. The result is a sauce that's bright, grassy, and a little punchy in the best possible way. A squeeze of fresh lemon juice lifts everything and keeps the color stunning, while an optional pinch of turmeric adds a subtle warmth and a gorgeous golden undertone. Because the whole thing comes together in a food processor in just a few pulses, you're barely five minutes away from something that tastes genuinely impressive. Toss it with pasta, spread it on crusty bread, drizzle it over roasted vegetables, or use it as a dip — this pesto is endlessly versatile and completely free of eggs at every step.
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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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