Alright, you’ve got me. This isn’t a pesto, technically. It’s not even close. It has no nuts, no garlic*, no cheese, and no basil. What it does have is a brilliant bright green color, a pepper-y flavor, and it is a great on pasta salad. This recipe was born out of an allergy to basil & an avoidance of nightshades- which left me in a pretty boring spot pasta-topping-wise. I was getting tired of plain EVOO, so I added some arugula and lemon juice and this “pesto” substitute was born!
*I am currently avoiding garlic, but I’m sure this would taste amazing with some added!
- Food Processor
- 1 Cup Arugula
- 1 tbsp Extra Virgin Olive Oil
- 1/2 Lemon
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- Place arugula in food processor with a drizzle of olive oil, salt, pepper, and the juice of half of a lemon
- Pulse for 30 seconds and add additional olive oil or seasonings to taste.