Sesame Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The pesto skips the pine nuts entirely and uses tiger nut flour instead, giving it a subtly nutty, creamy body without any of the usual allergen concerns — and absolutely no sesame in sight. Crisp radishes and cool cucumber slices add crunch and color, while a simple drizzle of olive oil and lemon juice keeps the greens lively before the pesto goes in. That pesto itself is the real star: blitzed together in a food processor, it comes out thick and spoonable with a gorgeous herby punch from two full cups of fresh basil. Store-bought dressings and even some restaurant pestos can hide unexpected ingredients, so making it from scratch here means you know exactly what's going on every leaf. Toss it all together right before serving and finish with a pinch of flaky salt — this one disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!