Oats 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 those two greens gives the sauce a bold, slightly bitter edge that balances beautifully against the richness of good extra-virgin olive oil. A squeeze of lemon lifts everything, and the optional pinch of turmeric adds a warm, golden hue along with a subtle earthiness that makes this version feel a little special. Because pesto can sometimes sneak in unexpected thickeners or fillers, making it from scratch in a food processor means you know exactly what's going into the bowl. This one is entirely built on fresh herbs, garlic, oil, and lemon — nothing more, nothing less. Spoon it over pasta, swirl it into soups, spread it on crusty bread, or use it as a marinade; the versatility here is genuinely hard to beat.
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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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