Seeds 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 real star of this recipe is the clever swap that makes the pesto work without traditional pine nuts or sunflower seeds — tiger nut flour steps in to add body and a subtle nuttiness, even though tiger nuts are actually a root vegetable, making them completely seed-free. The result is a thick, spoonable pesto with real depth that clings beautifully to every leaf. Crisp radishes and cool cucumber slices add crunch and freshness, while a simple lemon-and-olive-oil toss keeps the base light and clean. Everything is finished with flaky sea salt and optional torn basil, which makes the whole bowl look as good as it tastes. This is the kind of salad that converts skeptics — the kind of people who think a salad can't be satisfying — into true believers.
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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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