Gelatin Free Arugula & Herb Pesto
Bright, peppery arugula meets fragrant basil in this vibrant pesto that comes together in minutes with just a food processor and a handful of fresh ingredients. The lemon juice lifts everything and keeps the color gorgeous, while the garlic adds just enough bite to make it genuinely interesting. A pinch of turmeric is optional, but it gives the finished sauce a warm golden hue that looks stunning drizzled over pasta, grilled vegetables, or crusty bread. Many store-bought pestos and condiments sneak in unexpected additives, so blending your own from scratch means you know exactly what's in the bowl. This recipe is naturally free of any animal-derived setting agents — it's pure plants, good oil, and citrus, nothing more. The texture lands somewhere between silky and rustic, which makes it incredibly versatile as a spread, a dip, or a sauce. Once you taste how fresh and punchy this is, the jarred stuff is going to have a hard time competing.
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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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