Hazelnut Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and herb version is genuinely addictive. The combination of peppery arugula and sweet basil creates a bright, complex base that's more interesting than a single-herb sauce. A squeeze of fresh lemon juice keeps everything tasting alive and vibrant, while good extra-virgin olive oil ties it all together into something silky and rich. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling adventurous. Store-bought pestos can be a real minefield — many contain pine nuts, walnuts, or even hazelnuts, making them risky for anyone avoiding tree nuts. This recipe skips all of that entirely, relying on greens, garlic, lemon, and olive oil for every bit of its bold flavor. Toss it with pasta, spread it on toast, or swirl it into soup — it's endlessly versatile and completely made from scratch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!