Fructose 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 entirely, using tiger nut flour instead to create that thick, spoonable texture — a smart swap that keeps things fructose-friendly without sacrificing any of the richness you'd expect. Garlic, lemon juice, and a generous pour of extra-virgin olive oil round out the flavor so well you won't miss a thing. Crisp radishes and cool cucumber slices add crunch and color, making every forkful a little more interesting than the last. Because everything is made from scratch here, you stay in full control of what goes into the bowl — no label-reading stress, no hidden ingredients to second-guess. It comes together quickly in a food processor and a single salad bowl, which means less cleanup and more time actually enjoying it. Serve it immediately while the arugula is still lively and the pesto is at its most fragrant.
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!