Xanthan Gum Free Arugula & Herb Pesto
Pesto is one of those sauces that feels fancy but comes together in minutes, and this arugula and herb version brings a peppery, bright twist to the classic. The combination of fresh arugula and basil creates a bold, layered flavor that's more complex than a single-herb sauce — earthy and a little spicy with a clean, grassy finish. A splash of fresh lemon juice lifts everything, while good extra-virgin olive oil ties it all into something silky and rich. The optional pinch of turmeric adds a subtle warmth and a gorgeous golden tint without overpowering the greens. Many store-bought pestos and condiments sneak in thickeners and stabilizers that can be a real headache to track down on labels, but this one is made entirely from whole, recognizable ingredients — nothing hidden, nothing processed. Just a food processor, a few pantry staples, and about five minutes of active effort. Toss it with pasta, spread it on crusty bread, or use it as a sauce for grilled proteins — it's endlessly versatile and completely made from scratch.
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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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