Carrageenan Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The dressing comes together in a food processor using packed basil, raw garlic, lemon juice, and a drizzle of good olive oil — no store-bought shortcuts needed, which matters when you're trying to avoid additives that sneak into pre-made sauces and dressings. Tiger nut flour stands in for the traditional pine nuts or parmesan, giving the pesto a slightly nutty body and a thick, spoonable texture that clings beautifully to the greens. Thinly sliced radishes and cool cucumber half-moons add crunch and color, making every forkful interesting. A final toss with flaky sea salt and torn fresh basil pulls the whole bowl together with an herby finish that tastes like it took far more effort than it did. Because every component is made from whole, recognizable ingredients, you stay in complete control of what goes into the bowl — no label-reading required.
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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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