Lactose Free Arugula & Herb Pesto
Most store-bought pestos sneak in dairy — usually in the form of parmesan or pecorino — which makes them a no-go for anyone avoiding lactose. This version skips the cheese entirely and leans on bold, peppery arugula and fragrant basil to carry all the flavor. A generous pour of extra-virgin olive oil brings the richness you'd normally expect from cheese, while fresh lemon juice adds brightness and keeps everything tasting alive. The garlic punches through beautifully, and the optional turmeric gives the finished sauce a warm, golden hue that looks stunning swirled into pasta or spread across a flatbread. The whole thing comes together in a food processor in just a few pulses — no cooking, no fuss, no dairy anxiety. It's the kind of versatile condiment you'll want to keep in the fridge all week, ready to elevate everything from roasted vegetables to grain bowls.
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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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