Tree Nut Free Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

Pesto is one of those sauces that sounds simple but can quietly contain pine nuts or other tree nuts depending on the recipe or brand — which makes store-bought versions a minefield if you're avoiding them. This version swaps traditional pine nuts for tiger nut flour, which despite its name is actually a small root vegetable, making it completely safe and a genuinely clever base for a creamy, herbaceous pesto. The result is a thick, spoonable sauce with real depth that clings beautifully to every leaf. Peppery baby arugula, crisp radishes, and cool cucumber slices give the salad plenty of texture and freshness, while a simple drizzle of olive oil and lemon juice keeps things bright before the pesto goes in. Everything comes together in minutes — just a food processor and a big bowl stand between you and a seriously satisfying plate. It's the kind of salad that feels fancy enough for company but easy enough for a Tuesday night.

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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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