Nightshade Free Arugula & Herb Pesto
Pesto lovers who avoid nightshades often hit a wall when they realize that many store-bought versions sneak in sun-dried tomatoes or other problematic additions. This vibrant green sauce sidesteps all of that by leaning on arugula and fresh basil as its bold, herbaceous backbone. The peppery bite of arugula pairs beautifully with the sweet, anise-like warmth of basil, and a generous pour of extra-virgin olive oil brings everything together into something silky and rich. Bright lemon juice lifts the whole blend, keeping it tasting fresh rather than heavy. A pinch of turmeric is optional, but it adds a subtle earthiness and a gorgeous golden tint if you're feeling it. The food processor does most of the work in under a minute, making this one of the easiest condiments you can have in your fridge. Toss it with pasta, spread it on flatbread, or spoon it over roasted vegetables — it's endlessly versatile and completely free of anything that would give you pause.
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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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