This vibrant green salad is everything you want on a warm day — peppery arugula, cool cucumber, crisp radishes, and a deeply herby pesto that coats every leaf in the best possible way. Traditional pesto typically leans on pine nuts and a heavy hand of parmesan, both of which can be tricky when you're keeping iodine low, so this version takes a smart detour. Tiger nut flour steps in as the base for the pesto, giving it that satisfying body and subtle nuttiness without any dairy or seafood-derived ingredients to worry about. The dressing itself is bright and clean — just good olive oil, fresh lemon juice, and flaky sea salt pulling everything together. Everything here is built from whole, straightforward produce and pantry staples, so there's no label-reading stress or ingredient substitutions required. It comes together fast in a food processor and a single salad bowl, making it an easy weeknight win or a stunning starter when you have company.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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