Seeds Free Arugula & Herb Pesto
Pesto is one of those sauces that feels luxurious but comes together in minutes, and this arugula and herb version is genuinely addictive. The combination of peppery arugula and sweet basil creates a bright, complex flavor that's a little bolder than your average pesto — in the best possible way. Traditional pesto recipes almost always call for pine nuts or other seeds, which makes store-bought versions a minefield if you're avoiding them. This one skips them entirely and relies on good olive oil and a hit of fresh lemon juice to bring everything together with a silky, well-balanced finish. A touch of turmeric is optional but adds a warm, golden hue that makes the sauce look as vibrant as it tastes. The whole thing is done in a food processor with just a handful of real ingredients, so there's no guesswork and no label-reading anxiety. Toss it with pasta, spread it on toast, or use it as a dipping sauce — it's endlessly versatile and completely satisfying.
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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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