Pistachio Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and herb version is bright, bold, and genuinely addictive. The combination of peppery arugula and sweet basil creates a more complex flavor than a single-herb pesto, with the lemon juice cutting through the richness of the olive oil in the best possible way. Store-bought pesto can be a minefield for anyone avoiding tree nuts, since pine nuts, cashews, and pistachios all show up regularly in commercial blends — sometimes without obvious labeling. This recipe skips nuts entirely and relies on garlic, good olive oil, and fresh greens to build all the depth you need. The optional turmeric adds a subtle warmth and a gorgeous golden tint without overpowering the herbaceous character of the sauce. A food processor does all the heavy lifting, so you're looking at minimal cleanup and maximum reward. Toss it with pasta, spread it on crusty bread, or use it as a marinade — it's endlessly versatile and completely your own.
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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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