Vegetarian Arugula & Herb Pesto
Bright, peppery arugula teams up with sweet basil to create a pesto that's more interesting than anything you'll find in a jar at the grocery store. The combination of two packed cups of greens gives it a bold, herbaceous punch that classic basil-only versions just can't match. A generous pour of extra-virgin olive oil brings everything together into a silky, slightly textured sauce, while fresh lemon juice lifts the whole thing with just the right amount of brightness. The optional pinch of turmeric adds a warm, golden hue and a subtle earthiness that makes this pesto feel a little unexpected in the best way. Everything comes together in a food processor in just a few quick pulses, so you're never more than a few minutes away from something genuinely delicious. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — this sauce earns its place in your regular rotation fast.
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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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