Wheat Free 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 fresh and deeply satisfying. The dressing is the real star here — blitzed together in a food processor, it layers fragrant basil, sharp garlic, and a squeeze of lemon into a thick, spoonable paste that clings beautifully to every leaf. The clever swap that makes this pesto work without any grain-based thickener is tiger nut flour, which gives the sauce body and a subtle nuttiness while keeping the whole dish completely free of wheat and gluten-containing grains. Crisp radishes and cool cucumber half-moons add crunch and color, making this feel like a proper composed salad rather than a simple side. A final drizzle of olive oil and another hit of lemon juice keep the arugula lightly dressed before the pesto goes in, so nothing gets soggy or overdressed. Torn fresh basil scattered over the top is optional, but it's the kind of finishing touch that makes the whole bowl look like it came out of a restaurant kitchen. Serve it immediately while everything is at peak freshness — this one doesn't wait around.

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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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