Walnut Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and basil version is bright, garlicky, and genuinely addictive. Traditional pesto recipes often call for pine nuts or walnuts as a base, but this one skips the nuts entirely and lets the greens do all the heavy lifting — no substitutions needed, just pure herb flavor. The peppery bite of arugula pairs beautifully with sweet basil, while a generous pour of extra-virgin olive oil brings everything together into a silky, vibrant sauce. A squeeze of fresh lemon juice keeps it lively and balanced, and the optional pinch of turmeric adds a subtle warmth and a gorgeous golden hue. Just a food processor and a few pantry staples are all you need to pull this off. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables — it's endlessly versatile and completely free of nut-related stress.
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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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