Paraben Free Arugula & Herb Pesto
Bright, peppery arugula meets fragrant basil in this vibrant pesto that comes together in just a few pulses of the food processor. The combination of fresh greens, garlic, and good extra-virgin olive oil creates a sauce that's bold enough to stand on its own but versatile enough to toss with pasta, spread on crusty bread, or drizzle over roasted vegetables. A squeeze of fresh lemon juice lifts the whole thing, keeping the flavors clean and lively rather than heavy or oily. For anyone navigating preservative sensitivities, store-bought condiments and jarred sauces can be a minefield of additives — making a homemade pesto like this one a genuinely satisfying solution. Every ingredient here is whole and straightforward: fresh leaves, a couple of garlic cloves, oil, salt, and lemon — nothing processed, nothing hidden. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden tint if you're feeling adventurous. Once you taste how good this is made fresh at home, it's hard to go back to anything from a jar.
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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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