Turmeric Free Arugula & Herb Pesto
Bright, peppery arugula and fragrant basil come together in this vibrant pesto that's bold enough to stand on its own and versatile enough to go on just about everything. A squeeze of fresh lemon juice lifts the whole thing, while good extra-virgin olive oil gives it that silky, luscious texture you want coating pasta, crostini, or grilled vegetables. For anyone avoiding turmeric, this recipe is completely safe as written — that ingredient is listed as optional and can simply be left out without changing the character of the pesto at all. It's a nice reminder that so many store-bought pestos and sauces sneak in spices you didn't ask for, making homemade the smarter move. The food processor does all the heavy lifting here, and you're looking at just a handful of clean, whole ingredients with no hidden surprises. The result is a deeply herby, slightly spicy sauce that tastes genuinely fresh and nothing like the jarred stuff.
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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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