Tree Nut Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and herb version is genuinely addictive. The combination of peppery arugula and sweet basil creates a more complex, layered flavor than a classic single-herb pesto — bright, grassy, and a little bold. A squeeze of fresh lemon juice keeps everything tasting vibrant, while good extra-virgin olive oil ties it all together into a silky, spoonable sauce. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fresh greens. Store-bought pestos are notoriously risky territory when you're avoiding tree nuts, since pine nuts, cashews, and walnuts show up constantly in commercial versions. This recipe skips all of that entirely — no nuts of any kind, just clean, whole ingredients you can feel confident about. Toss it with pasta, spread it on crusty bread, or dollop it over roasted vegetables for an instant upgrade.
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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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