Pecan 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 gives it a slightly bold, grassy bite that pairs beautifully with pasta, grilled vegetables, crusty bread, or a simple grain bowl. Traditional pesto recipes often call for pine nuts or other tree nuts, but this version skips them entirely — and honestly, you won't miss them for a second. The olive oil and lemon juice do the heavy lifting here, binding everything into a silky, well-balanced sauce with real depth. A pinch of turmeric is optional, but it adds a subtle warmth and a gorgeous golden hue if you're feeling adventurous. Everything comes together in a food processor in just a few quick pulses, making this one of the easiest homemade condiments you can keep on rotation.
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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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