Vegan Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both effortless and genuinely impressive. The pesto skips the usual parmesan and pine nuts entirely — tiger nut flour steps in to add body and a subtle nuttiness, keeping everything completely plant-based without sacrificing that rich, spoonable texture. Fresh basil, garlic, lemon juice, and good olive oil do the heavy lifting, and the result is a sauce you'll want to put on everything. Crisp radishes and cool cucumber slices bring crunch and freshness to the peppery greens, while a final drizzle of lemon juice keeps the whole bowl tasting alive and bright. Because the pesto comes together in a food processor in just a few pulses, this is the kind of dish you can pull off on a weeknight without breaking a sweat. Serve it immediately so the arugula stays perky, and don't skip the torn basil on top — it makes the whole plate look like something out of a restaurant.

About Fig

Fig 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!