Wheat Free Arugula & Herb Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.8

(29)

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 gives you that classic herby depth with an extra layer of bite that makes it genuinely exciting on pasta, grilled vegetables, or a simple piece of crusty bread. Because the whole thing comes together in a food processor with olive oil, lemon juice, garlic, and fresh greens, there's no flour, no starch, no grain of any kind — just clean, whole ingredients that naturally fit a wheat-free lifestyle without any substitutions required. A splash of lemon juice keeps the color vivid and lifts all the flavors, while the optional pinch of turmeric adds a subtle warmth and a gorgeous golden tint if you're feeling adventurous. The technique is straightforward: pulse, stream in the oil, season, and you're done in under five minutes. It's the kind of sauce that makes weeknight cooking feel effortless and a little bit special at the same time.

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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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