Caffeine Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both effortless and a little impressive. The pesto comes together in a food processor using fresh basil, garlic, lemon juice, and tiger nut flour as the base — no cheese, no pine nuts, just clean, bold flavor that coats every leaf beautifully. Crisp radishes and cool cucumber slices add crunch and freshness, making this far more satisfying than your average green salad. A final drizzle of olive oil and a squeeze of lemon keep the whole thing light and lively. Everything here is naturally free of stimulants — no tea, no coffee, no hidden additives — so it's a genuinely worry-free choice when you're being mindful about what goes into your body. Serve it immediately after tossing so the arugula stays perky and the pesto clings just right.
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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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