Citric Acid Free Basil-Pesto Arugula Salad
This vibrant green salad is everything a warm-weather meal should be — fresh, bold, and packed with herby flavor from a homemade pesto that comes together in minutes. The peppery bite of baby arugula plays beautifully against cool cucumber, crisp radishes, and that thick, spoonable basil paste coating every leaf. Many store-bought dressings and pestos sneak in citric acid as a preservative, so making your own from scratch is the smartest move for anyone avoiding it. Tiger nut flour stands in for the usual pine nuts or parmesan, giving the pesto body and a subtle nuttiness without any of the usual ingredient concerns. Fresh lemon juice does all the brightening work here, keeping the flavor lively and clean without relying on any processed additives. The whole thing comes together in one bowl with just a few tosses, making it as low-effort as it is impressive. Serve it immediately so the arugula stays perky and the pesto clings to every bite.
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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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