Legume Free Arugula & Herb Pesto
Most pesto recipes lean heavily on pine nuts or other legumes as a base, which puts them off the table for anyone avoiding those ingredients. This version takes a different route entirely, building its bold, herbaceous flavor from a generous handful of peppery arugula and fragrant fresh basil instead. Garlic, good olive oil, and a bright squeeze of lemon juice do all the heavy lifting, creating a sauce that's rich, vibrant, and completely satisfying without any of the usual additions. A pinch of turmeric is optional but adds a subtle warmth and a gorgeous golden hue if you're feeling adventurous. The whole thing comes together in a food processor in just a few pulses, so you're never far from a glossy, restaurant-worthy condiment. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — the peppery bite of arugula makes it feel a little more grown-up than the classic version.
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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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