Fish Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and basil version has a bold, peppery bite that makes it genuinely addictive. Traditional store-bought pestos can be a minefield if you're avoiding fish, since some versions sneak in anchovies for depth — here, every ingredient is completely plant-based and straightforward. The combination of fresh arugula and basil creates a bright, slightly spicy flavor that's more interesting than a classic basil-only blend, while good extra-virgin olive oil ties everything together with a rich, silky body. A squeeze of lemon juice lifts the whole thing and keeps the color vivid, and the optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling it. Just a food processor and a few pulses are all it takes to go from a pile of fresh greens to a versatile, restaurant-worthy sauce. Toss it with pasta, spread it on crusty bread, swirl it into soup, or use it as a dip — it's the kind of recipe you'll find yourself making on repeat all summer long.
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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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