
Pesto made with arugula and fresh basil is a brilliant way to pack serious flavor and genuinely supportive ingredients into one vibrant sauce. Arugula brings a peppery bite along with anti-inflammatory compounds that make it a standout green for hormone health, while extra-virgin olive oil delivers the kind of healthy fats that help keep blood sugar and inflammation in check — both key concerns when managing PCOS. The optional pinch of turmeric is a small addition with a big reputation for supporting inflammatory balance, and it blends right in without changing the flavor dramatically. Fresh lemon juice brightens everything and adds a clean, zesty finish that makes this taste anything but "health food." The whole thing comes together in a food processor in just a few pulses, so there's no cooking, no complicated technique, and very little cleanup. Toss it with zucchini noodles, swirl it into grain bowls, spread it on eggs, or use it as a dip — this pesto is endlessly versatile and genuinely delicious.
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Learn more →6 servings







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.
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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