Honey Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The dressing comes together in a food processor using packed basil, raw garlic, lemon juice, and a drizzle of good olive oil — no sweeteners, no shortcuts, just clean, punchy flavor. Tiger nut flour steps in as the base for the pesto, giving it body and a slightly nutty richness without any of the usual nut or seed concerns that can sneak into store-bought versions. Crisp radishes and cool cucumber slices add crunch and color, making every forkful interesting from start to finish. Because everything is made from scratch here, you know exactly what's going into the bowl — no hidden sweeteners lurking in a jarred sauce or bottled dressing. A final scatter of torn fresh basil pulls the whole thing together and makes it look genuinely beautiful on the table. This is the kind of salad that converts people who think salads are boring.
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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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