Peanut Free Arugula & Herb Pesto
Bright, peppery arugula teams up with fresh basil to create a pesto that's bolder and more interesting than the classic version you're used to. A splash of lemon juice lifts everything, while the optional turmeric adds a subtle warmth and a gorgeous golden tint that makes the finished sauce look almost too pretty to eat. The whole thing comes together in a food processor in just a few quick pulses — no cooking, no fuss, just vibrant green flavor. Store-bought pestos can be a real minefield when you're avoiding peanuts, since shared facilities and vague labeling make it hard to know what you're actually getting. Making it from scratch with these straightforward ingredients means you know exactly what's in the bowl. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — this one is endlessly versatile and genuinely hard to stop eating.
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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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