Mushroom 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 is built from scratch using packed basil leaves, raw garlic, lemon juice, and a drizzle of good olive oil — no jarred sauces, no mystery ingredients, just clean and punchy flavor. Tiger nut flour stands in as the thickener that gives the pesto its body, making this a genuinely clever workaround for anyone avoiding the nut-based versions you'd typically find at the store. Thinly sliced radishes and cool cucumber half-moons add crunch and color, turning a simple green salad into something you'd actually want to serve at a dinner party. Every component here is straightforward and plant-based, so there's no need to scan labels for hidden fungi or fermented additives that can sneak into store-bought dressings and pestos. Toss it all together right before serving and finish with a pinch of flaky salt for that little extra pop.
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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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