Rice Free Arugula & Herb Pesto
Bright, peppery arugula meets fragrant basil in this vibrant pesto that comes together in minutes with nothing more than a food processor and a handful of fresh ingredients. The bold greens give it a slightly spicy edge that sets it apart from the classic version, while the lemon juice keeps everything tasting clean and alive. A slow drizzle of extra-virgin olive oil brings it all together into a silky, textured sauce that clings beautifully to pasta, roasted vegetables, grilled proteins, or crusty bread. Store-bought pestos can be a minefield of hidden fillers and starches, but every single ingredient here is straightforward and easy to verify. The optional pinch of turmeric adds a warm, golden hue and a subtle earthiness without overpowering the fresh herb flavor. It's the kind of versatile condiment you'll want to keep in the fridge all week long.
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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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