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 you that classic herby depth with an extra kick of green bitterness that makes the whole thing pop. A squeeze of lemon juice keeps it lively, while good extra-virgin olive oil ties everything together into a silky, spoonable sauce. If you want a subtle golden hue and a gentle warmth, the optional turmeric is a quiet but lovely touch. Store-bought pestos and sauces can be surprisingly tricky to navigate when you're avoiding grain-based additives and thickeners, but this one is built entirely from whole, clean ingredients — nothing processed, nothing hidden. It comes together in a food processor in just a few quick pulses, making it one of the easiest homemade condiments you can keep in your fridge. Toss it with pasta, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and genuinely hard to stop eating.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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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