Gelatin Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels restaurant-worthy but comes together in minutes. The pesto skips the usual pine nuts entirely, using tiger nut flour instead to build body and a subtle nuttiness — no gelatin, no hidden additives, just whole, clean ingredients blended into a thick, spoonable sauce. Crisp radishes and cool cucumber slices add crunch and freshness to every bite, while a simple drizzle of olive oil and lemon juice keeps the greens lively without weighing them down. The lemon runs through both the pesto and the dressing, tying the whole dish together with a clean, citrusy brightness. Many store-bought dressings and pesto jars can contain unexpected thickeners or stabilizers, so making your own from scratch means you know exactly what's in the bowl. Serve it immediately after tossing so the arugula stays crisp and the pesto clings to every leaf just right.
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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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