Pistachio Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels restaurant-worthy but comes together in minutes. The pesto is built on fresh basil, garlic, lemon juice, and olive oil — and instead of the usual nuts, it uses tiger nut flour to achieve that thick, spoonable texture without any tree nuts in the mix. That swap makes this a genuinely satisfying option for anyone navigating nut allergies or sensitivities, because the flavor payoff is real and nothing feels like a compromise. Crisp radishes and cool cucumber slices add crunch and freshness to the dressed arugula, while flaky sea salt and an extra scatter of torn basil pull everything together beautifully. The pesto itself is slightly textured rather than perfectly smooth, which clings to the leaves in the best possible way. Serve it immediately so the arugula stays lively and the colors stay bold — this one is as pretty on the plate as it is on the palate.
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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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