Vegetarian Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both effortless and genuinely impressive. The pesto comes together in a food processor using fresh basil, garlic, lemon juice, and tiger nut flour in place of the more traditional pine nuts — making it a clever, allergy-friendly swap that still delivers a thick, spoonable, deeply herby result. Crisp radishes and cool cucumber slices add crunch and freshness to every bite, while a simple drizzle of olive oil and lemon keeps the greens lightly dressed before the pesto goes in. That double-lemon approach — once in the pesto, once on the salad — gives the whole dish a clean brightness that keeps it from ever feeling heavy. Everything is plant-based and built from whole, recognizable ingredients, so there's no label-reading required. Toss it together right before serving and finish with torn basil if you have it — that last flourish makes it look like something you'd order at a nice restaurant.
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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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