Seed Oil 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 real win here is the oil: extra-virgin olive oil is the only fat in the bowl, which means none of the refined, industrially processed seed oils that sneak into so many store-bought condiments and sauces. That single swap makes a noticeable difference — the flavor is cleaner, the finish is lighter, and you actually know what you're eating. A hit of fresh lemon juice keeps everything bright and balanced, while the optional turmeric adds a subtle warmth and a gorgeous golden tint if you're feeling it. The whole thing comes together in a food processor in just a few pulses, so there's almost no effort standing between you and a seriously good sauce. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this pesto earns its place in the regular 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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