Shellfish Free Arugula & Herb Pesto
Bright, peppery arugula teams up with fragrant basil to create a pesto that's bolder and more interesting than the classic version you've probably made a hundred times. A generous pour of extra-virgin olive oil brings everything together into a silky, herb-forward sauce with just enough texture to cling to pasta, grilled vegetables, or crusty bread. Fresh lemon juice lifts the whole thing, cutting through the richness and keeping the flavors lively and clean. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the greens. Because this pesto is built entirely from whole, plant-based ingredients, there's zero concern about hidden seafood derivatives that sometimes sneak into store-bought condiments and sauces. The food processor does the heavy lifting, so you're looking at just a few minutes of hands-on effort from start to finish. Keep a jar in the fridge and you'll find yourself reaching for it on everything.
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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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