Emulsifier Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The pesto skips the usual cheese and pine nuts entirely, leaning instead on tiger nut flour to add body and a subtle nuttiness that binds everything together beautifully. Because every component is made from scratch with whole, recognizable ingredients, there are no hidden additives or emulsifying agents to worry about — just olive oil, lemon, garlic, and fresh herbs doing all the work. Crisp radishes and cool cucumber slices add crunch and color, making this far more interesting than your average green salad. A simple drizzle of olive oil and lemon juice keeps the leaves lightly dressed before the pesto goes in, so nothing gets soggy or overwhelmed. The result is a layered, restaurant-worthy bowl that comes together quickly and tastes like summer on a plate.
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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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