Turkey 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 of two packed cups of greens gives it a bold, slightly bitter edge that balances beautifully against the richness of good extra-virgin olive oil. A squeeze of fresh lemon juice lifts the whole thing, keeping it lively rather than heavy. If you want a subtle warmth and a gorgeous golden hue, the optional pinch of turmeric is a quiet little trick worth trying. The food processor does most of the work in under a minute, so you're rewarded with a silky, textured sauce almost instantly. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce — it's endlessly versatile and completely plant-based, so there's no need to scan labels or worry about hidden animal proteins sneaking in. This is the kind of simple, confident recipe that earns a permanent spot in your weekly rotation.
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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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