Cashew Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The real star here is the clever use of tiger nut flour in place of the usual tree nuts — it gives the pesto that familiar body and richness without any cashews or other nuts in sight. Blitzed with packed basil, garlic, lemon juice, and good olive oil, the pesto comes together into a thick, spoonable sauce that clings beautifully to every leaf. Crisp radishes and cool cucumber slices add crunch and color, making this far more interesting than your average green salad. A final drizzle of olive oil and a squeeze of lemon keep things light and bright before the pesto ties it all together. Torn fresh basil scattered over the top is a small touch that makes the whole bowl look and taste like something from a restaurant. Serve it immediately so the arugula stays lively and the flavors are at their peak.
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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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