Anti Inflammatory Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The pesto here skips the usual pine nuts and parmesan in favor of tiger nut flour and extra-virgin olive oil, keeping every ingredient squarely in line with an anti-inflammatory approach without sacrificing that rich, herby depth. Blended with fresh basil, garlic, and lemon juice, it comes together in a food processor in minutes and coats the greens in a thick, spoonable paste that clings beautifully to every leaf. Crisp radishes and cool cucumber slices add crunch and color, while a final drizzle of olive oil and a squeeze of lemon keep things light and bright. Arugula itself is a powerhouse green — slightly bitter, full of antioxidants — and it pairs perfectly with the bold, garlicky pesto. A pinch of flaky sea salt at the end pulls everything together and makes the flavors pop. This is the kind of salad that actually excites you to eat your greens.
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Learn more →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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