Lupin Free Arugula & Herb Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.8

(29)

Bright, peppery arugula teams up with fragrant basil to create a pesto that feels fresher and more vibrant than anything you'd find in a jar. The combination gives you that classic herby depth with an extra kick of bitterness that makes it genuinely interesting on pasta, grilled bread, or roasted vegetables. Store-bought pestos can be a minefield for anyone avoiding lupin, since the flour sometimes sneaks in as a filler or thickener — making this from-scratch version a real relief. Every ingredient here is clean and straightforward: leafy greens, garlic, good olive oil, and a squeeze of lemon to brighten everything up. A pinch of turmeric is optional, but it adds a subtle warmth and a gorgeous golden hue if you're feeling it. The whole thing comes together in a food processor in just a few pulses, so you're not standing over the stove — just blending, tasting, and adjusting until it's exactly right. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.

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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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