AIP Friendly Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

Pesto is one of those sauces that feels like it should be off-limits when you're navigating an elimination protocol — traditional versions lean heavily on pine nuts and parmesan, both of which don't make the cut. This version solves that beautifully by swapping in tiger nut flour for the nutty body and skipping the cheese entirely, letting bright fresh basil, garlic, and lemon do the heavy lifting. The result is a thick, spoonable pesto that coats every leaf of peppery baby arugula without any of the usual compromises. Crisp radishes and cool cucumber half-moons add crunch and freshness, making this feel like a proper restaurant salad rather than a sad substitution. Everything comes together in one food processor and one salad bowl, which means you're looking at minimal cleanup for a dish that genuinely impresses. It serves four, so it's easy to bring to the table as a starter or a light lunch alongside something more substantial. The torn basil finish is optional but highly recommended — it makes the whole bowl smell incredible.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup extra-virgin olive oil
3 tbsp tiger nut flour
2 cloves garlic, peeled
2 tbsp fresh lemon juice
¼ tsp fine sea salt

For the salad

5 oz baby arugula (about 6 cups loosely packed)
4 radishes, thinly sliced
1 cup cucumber, thinly sliced into half-moons
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
flaky sea salt, to taste

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Combine the 2 cups packed basil leaves, garlic cloves, tiger nut flour, 2 tbsp lemon juice, and fine sea salt in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.
2
With the processor running, stream in the 1/3 cup olive oil in a slow, steady pour until the pesto comes together into a thick, spoonable paste — it will be slightly textured, not completely smooth. Scrape down the sides and pulse once more to incorporate. Taste and adjust salt if needed.

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