Ginger Free Basil-Pesto Arugula Salad
This vibrant salad is a celebration of fresh, herby flavor — peppery arugula tossed with crisp radishes and cool cucumber, all brought together by a bold, homemade basil pesto. The dressing is bright and garlicky with a squeeze of lemon, and it clings beautifully to every leaf without weighing the salad down. What makes this pesto especially interesting is the use of tiger nut flour in place of traditional pine nuts, which gives the sauce a slightly nutty, earthy body while keeping the ingredient list clean and straightforward. Many store-bought pestos and salad dressings sneak in unexpected additives, so blending your own in a food processor means you know exactly what's going into the bowl. The whole thing comes together quickly — a few pulses, a slow drizzle of olive oil, and you have a thick, spoonable pesto that's ready to dress the greens. Finished with a pinch of flaky sea salt and torn fresh basil, this salad is the kind of dish that looks impressive enough for a dinner party but is genuinely easy enough for a weeknight. Serve it immediately while the arugula is still lively and the flavors are at their peak.
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!