Spice Free Arugula & Herb Pesto
Pesto is one of those sauces that feels luxurious but comes together in minutes, and this arugula and basil version is bright, grassy, and deeply satisfying. The combination of peppery arugula and sweet basil creates a layered flavor that's far more interesting than a single-herb sauce, without relying on any heat or complex spice blends to get there. For anyone navigating a spice-sensitive diet, store-bought pestos can be a minefield of hidden seasonings and hard-to-verify ingredient lists — making a batch at home is genuinely the smarter move. Here, the bold flavor comes entirely from fresh greens, garlic, good olive oil, and a squeeze of lemon juice, so you stay in full control of what goes into the jar. The optional turmeric adds a gentle warmth and a gorgeous golden hue without any heat, and it's easy to leave out entirely if you prefer to keep things strictly simple. A food processor does all the heavy lifting, and the whole process is just a few pulses away from something you'll want to drizzle on everything from pasta to grilled vegetables to crusty bread.
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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)
Can be omittedground turmeric
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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