Fish 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 pine nuts and parmesan entirely, leaning on tiger nut flour for body and a generous pour of extra-virgin olive oil for richness — no fish-derived ingredients, no anchovy-laced shortcuts, just clean, punchy flavor. Crisp radishes and cool cucumber half-moons add crunch and a little color contrast against the dark greens, making every forkful interesting. The lemon juice does double duty here, brightening both the pesto and the salad dressing so the whole dish tastes alive and balanced. Tossing the arugula with olive oil and lemon before adding the pesto means the leaves are lightly dressed first, so the pesto coats everything evenly without clumping. It comes together in one bowl with minimal cleanup, which makes it just as appealing on a busy weeknight as it is for a casual dinner party spread.
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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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