Nutmeg Free Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

This bright, herby salad is the kind of dish that makes you feel like you're eating at a sun-drenched café, even on a Tuesday night at home. Peppery baby arugula gets tossed with crisp radishes and cool cucumber, then dressed in a vibrant homemade basil pesto that pulls the whole thing together beautifully. The pesto skips the usual pine nuts entirely, using tiger nut flour instead to build body and a subtle nuttiness without any tree nut concerns — and without sacrificing that rich, spoonable texture you want clinging to every leaf. Fresh lemon juice runs through both the pesto and the salad dressing, keeping everything lively and bright rather than heavy. Because you're blending the pesto yourself from scratch, you know exactly what's in it — no mystery spice blends, no pre-made sauces with hidden seasonings to second-guess. It comes together fast, looks genuinely stunning on the table, and the torn fresh basil scattered on top at the end is a small touch that makes a big impression. Serve it immediately while the arugula still has its bite and the pesto is fresh and fragrant.

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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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