Nutmeg Free Arugula & Herb Pesto
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 of two packed cups of greens gives it a bold, slightly bitter edge that pairs beautifully with the mellow richness of extra-virgin olive oil. A squeeze of fresh lemon juice keeps everything lively and balanced, while the garlic adds just enough punch to make it genuinely craveable. For anyone navigating spice sensitivities, this recipe is a breath of fresh air — classic pesto blends can sometimes sneak in unexpected seasonings, but every ingredient here is clean, straightforward, and easy to verify. The optional pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue without overwhelming the herby base. It all comes together in a food processor in just a few quick pulses, making this one of the easiest ways to elevate pasta, grilled vegetables, or a simple piece of crusty bread.
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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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