Eggless Basil-Pesto Arugula Salad
This vibrant salad is a celebration of fresh, bold flavors — peppery arugula, crisp radishes, and cool cucumber all brought together with a homemade basil pesto that's genuinely worth the extra few minutes it takes to make. The pesto itself is the real star here, blending fragrant basil, garlic, lemon juice, and tiger nut flour into a thick, spoonable sauce that clings beautifully to every leaf. Tiger nut flour steps in as the base that gives the pesto body and a subtle nuttiness without relying on any dairy or eggs — making it a naturally clean option for anyone navigating those restrictions. Store-bought pesto can be a minefield of hidden ingredients, so blending your own means you know exactly what's going into the bowl. A bright hit of lemon juice runs through both the pesto and the salad dressing, keeping everything tasting fresh and lively rather than heavy. Toss it all together right before serving and finish with a pinch of flaky sea salt for that little moment of crunch — this one disappears fast.
About FigFig 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!