Soy 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 combination gives you that classic herby depth with an extra kick of bitterness that makes the whole thing pop. A squeeze of fresh lemon juice keeps it lively, while good extra-virgin olive oil ties everything together into a silky, spoonable sauce. Store-bought pestos can be a minefield of hidden additives and legume-derived oils, but this one is built entirely from whole, recognizable ingredients — no surprises. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the greens. Toss it with pasta, spread it on crusty bread, swirl it into soup, or use it as a bold sandwich condiment — it's endlessly versatile. Your food processor does all the heavy lifting, so you're just minutes away from a sauce that tastes genuinely homemade.
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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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