Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The pesto skips the usual pine nuts and parmesan entirely — instead, tiger nut flour gives it body and a subtle nuttiness without introducing any ingredients that can be problematic on a mold detox protocol. Every component here is clean and intentional: fresh basil, raw garlic, lemon juice, and good olive oil come together into a thick, spoonable paste that coats the greens beautifully. Crisp radishes and cool cucumber add crunch and hydration, making this feel like a proper meal rather than a side thought. The whole thing comes together in one food processor and a large bowl, so there's minimal fuss and no cooking required. A finish of flaky sea salt and torn fresh basil pulls it all together with that little extra pop of flavor. It's the kind of salad you'll want to make on repeat, especially when you need something that tastes indulgent but keeps your clean-eating goals fully intact.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)