Emulsifier Free Arugula & Herb Pesto
Bright, peppery arugula and fragrant basil come together in this vibrant pesto that tastes like it was made in a sun-drenched Italian kitchen. A slow drizzle of extra-virgin olive oil into the running food processor creates that silky, cohesive texture entirely through technique — no emulsifiers, stabilizers, or additives needed. Store-bought pestos are notorious for sneaking in lecithins and other binding agents, so making your own is genuinely the cleanest route. Fresh lemon juice lifts the whole thing and keeps the color gorgeous, while a pinch of sea salt ties every element together. The optional turmeric adds a subtle warmth and a golden hue that makes the sauce look almost too pretty to eat. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's endlessly versatile and completely free of anything you didn't put in yourself.
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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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