Soy Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in this salad that feels both fresh and deeply satisfying. The pesto skips the usual pine nuts entirely, using tiger nut flour instead to create a thick, spoonable paste with a subtly nutty richness that clings beautifully to every leaf. Crisp radishes and cool cucumber half-moons add crunch and color, while a simple drizzle of olive oil and lemon juice keeps the whole bowl lively and light. Because every component is made from whole, straightforward ingredients, there's no need to scrutinize labels for hidden soy derivatives that sneak into so many store-bought dressings and condiments. The food processor does most of the heavy lifting, and the pesto comes together in just a few pulses — no cooking required. Serve it immediately after tossing so the arugula stays perky, and don't skip the torn fresh basil on top if you have it; it pushes the herby flavor over the top.
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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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