Barley Free Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The pesto gets its body from tiger nut flour instead of the usual pine nuts or parmesan, which means it's completely free from grain-based thickeners or fillers that can sneak into store-bought versions. Blended with packed fresh basil, garlic, lemon juice, and good olive oil, it comes together into a thick, spoonable sauce that coats every leaf beautifully. Crisp radishes and cool cucumber slices add crunch and color, making this far more interesting than a basic green salad. A final hit of flaky sea salt and torn basil on top pulls everything together with that effortless, restaurant-worthy finish. It comes together quickly with just a food processor and a large bowl, so it's an easy win for weeknight dinners or a crowd-pleasing starter.

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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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