Paleo Arugula & Herb Pesto
Bright, peppery arugula teams up with fragrant basil to create a pesto that feels both familiar and excitingly different from the classic version. The real win here is that traditional pesto leans heavily on parmesan and pine nuts — neither of which fits a grain-free, dairy-free lifestyle — and this recipe skips both without sacrificing any of the richness or depth you'd expect. Extra-virgin olive oil does all the heavy lifting, binding the greens into a silky, luscious sauce that clings beautifully to whatever you pair it with. A squeeze of fresh lemon juice keeps everything bright and balanced, while the optional turmeric adds a subtle warmth and a gorgeous golden hue. The whole thing comes together in a food processor in just a few pulses, making it one of the easiest condiments you can keep on hand. Spoon it over grilled chicken, toss it with zucchini noodles, or use it as a bold dipping sauce — the possibilities are genuinely endless.
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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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