Gluten Free Arugula & Herb Pesto
Bright, peppery arugula teams up with fresh basil to create a pesto that's bolder and more interesting than anything you'd find in a jar. A generous pour of extra-virgin olive oil brings everything together into a silky, herb-forward sauce with just enough bite to keep things exciting. A squeeze of fresh lemon juice lifts the whole blend, and the optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the greens. Because this recipe is built entirely from whole, naturally gluten-free ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking in. The food processor does the heavy lifting in just a few pulses, making this an effortless weeknight win. Toss it with your favorite gluten-free pasta, spread it on a grain-free flatbread, or spoon it over grilled chicken — it's endlessly versatile and genuinely hard to stop eating.
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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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