Mold Detox Friendly Arugula & Herb Pesto
Bright, peppery arugula teams up with fresh basil to create a pesto that's bold, herby, and genuinely exciting to eat. The combination of two powerhouse greens gives it a depth that goes well beyond the classic version, with a slight bitterness from the arugula that balances beautifully against the grassy basil. A squeeze of fresh lemon juice lifts everything and keeps the flavors clean and vibrant. For anyone navigating a mold detox protocol, store-bought pesto and jarred sauces can be a real minefield — aged cheeses, vinegars, and mystery preservatives make them hard to trust. This version skips all of that entirely, leaning on fresh whole ingredients that you can feel good about. The optional pinch of ground turmeric is a smart finishing touch, adding a subtle warmth and an extra layer of anti-inflammatory support without changing the flavor profile. Toss it with zucchini noodles, spoon it over grilled chicken, or use it as a dip — it's endlessly versatile and comes together in just a few pulses of the food processor.
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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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