Low Iodine Arugula & Herb Pesto
Bright, peppery arugula teams up with fragrant basil to create a pesto that feels both familiar and a little unexpected. The combination gives you that classic herby depth with an extra kick of bitterness that makes it genuinely interesting on pasta, grilled vegetables, or crusty bread. Traditional pesto recipes often call for parmesan or pine nuts, but this version skips both — and it honestly doesn't miss them, leaning instead on good olive oil and a squeeze of fresh lemon juice to bring everything together. That matters a lot when you're keeping iodine in check, since dairy and certain nuts can be tricky territory. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden tint without changing the flavor profile in any dramatic way. A food processor does all the heavy lifting here, so you're looking at just a few minutes of active effort from fridge to finished sauce. It's the kind of versatile condiment you'll want to keep on hand all week.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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