Gluten 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 dressing is the real star here — fresh basil, garlic, lemon juice, and olive oil blended into a thick, spoonable paste that clings to every leaf. What makes this pesto genuinely clever is the use of tiger nut flour in place of traditional pine nuts or parmesan, keeping the whole dish completely grain- and gluten-free without sacrificing that rich, herbaceous body. Thinly sliced radishes and cucumber add crunch and a cool contrast to the bold pesto, while a final hit of flaky sea salt pulls everything together. It's the kind of salad that actually satisfies — not a sad side dish, but something you'd happily eat as a full lunch. Serve it immediately after tossing so the arugula stays lively and the pesto stays punchy.
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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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