Cinnamon 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 this fresh salad that feels like something you'd order at a nice bistro — except you made it in your own kitchen. The pesto comes together in a food processor with packed basil, garlic, lemon juice, and a drizzle of good olive oil, using tiger nut flour in place of the usual pine nuts to create a thick, spoonable paste with a satisfying texture. Thinly sliced radishes and cool cucumber half-moons add crunch and color to the greens, making every forkful interesting. For anyone navigating spice sensitivities, this kind of recipe is a genuine relief — no spice blends, no seasoning packets, just clean whole ingredients you can see and trust. The lemon juice does the heavy lifting on brightness, so nothing feels flat or one-note despite the short ingredient list. A scatter of torn fresh basil over the top before serving is a small touch that makes the whole bowl look and taste like you really know what you're doing. Serve it immediately so the arugula stays lively and the pesto clings to every leaf.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!