Mediterranean Diet Friendly Arugula & Herb Pesto
Bright, peppery arugula and fragrant basil come together in this vibrant pesto that tastes like it belongs on a sun-drenched Italian terrace. The combination of two packed cups of fresh greens with good extra-virgin olive oil is exactly the kind of ingredient lineup that makes this style of eating so satisfying — real food, bold flavor, no shortcuts needed. A squeeze of fresh lemon juice lifts everything and keeps the color gorgeous, while the optional pinch of turmeric adds a subtle warmth and a golden hue that makes the whole bowl look stunning. Everything comes together in a food processor in just a few pulses, so you get a lush, slightly textured sauce without any fuss. Spread it over grilled fish, toss it with pasta, swirl it into soups, or use it as a dip for crusty bread — this pesto is endlessly versatile. Store-bought versions are often loaded with preservatives or made with lower-quality oils, so blending your own means you control every drop that goes in. It's the kind of simple, plant-forward recipe that earns a permanent spot in your weekly rotation.
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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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