Sesame 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 garlic gets blitzed right in with the greens, so every spoonful carries that punchy, herbaceous depth without any extra effort. A slow drizzle of good olive oil brings it all together into a silky, slightly textured sauce that clings beautifully to pasta, grilled vegetables, or crusty bread. A squeeze of lemon lifts the whole thing, and the optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue if you're feeling adventurous. Store-bought pestos can be a minefield for anyone avoiding sesame, since tahini and sesame oil sometimes sneak into "artisan" blends — making this from scratch means you know exactly what's in the bowl. The ingredient list is short, the food processor does most of the work, and the result is a versatile, restaurant-quality condiment you'll want to keep on hand all week.
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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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