Paleo Basil-Pesto Arugula Salad
This vibrant green salad is peppery, bright, and loaded with fresh flavor — the kind of dish that feels indulgent but comes together with nothing but whole, clean ingredients. The star move here is a homemade basil pesto that swaps out the usual parmesan and pine nuts for tiger nut flour, keeping everything grain-free and dairy-free without sacrificing that rich, herby depth. Tiger nut flour gives the pesto a slightly nutty, creamy body that clings beautifully to the arugula and pulls the whole bowl together. Crisp radishes and cool cucumber slices add crunch and freshness, while a simple lemon-and-olive-oil toss keeps the greens light and lively before the pesto goes in. It's the kind of salad that actually satisfies — not just as a side, but as a real meal starter or a lunch you'll look forward to. Serve it immediately so the arugula stays perky and the pesto stays bold.
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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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