Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The dressing is built entirely from scratch — packed basil, raw garlic, lemon juice, and good olive oil blitzed together into a thick, spoonable paste that clings beautifully to every leaf. What makes this pesto stand out is the use of tiger nut flour in place of traditional nuts or grains, giving it body and a subtle earthiness without any wheat or rye-based thickeners sneaking in. Crisp radishes and cool cucumber slices add crunch and color, making this far more interesting than your average green salad. Because every component is made from whole, straightforward ingredients, you don't have to second-guess labels or worry about hidden grain fillers that can show up in store-bought dressings and pestos. Toss it together right before serving so the arugula stays lively and the pesto stays punchy — a few torn basil leaves on top make it look like something you'd order at a nice restaurant.
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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.
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