Yeast Free Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels restaurant-worthy but comes together in minutes. The pesto skips the usual pine nuts and uses tiger nut flour instead, giving it a subtly nutty, creamy body without any fermented or leavened ingredients sneaking in. Every component here — fresh basil, garlic, lemon juice, crisp radishes, and cool cucumber — is naturally free of yeast, so there's no label-reading anxiety or ingredient swaps required. The dressing does double duty: a simple drizzle of olive oil and lemon keeps the arugula lively, while a few generous spoonfuls of that thick, herby pesto pull the whole bowl together. Flaky sea salt at the finish makes every bite pop. It's the kind of salad that works as a light lunch on its own or as a stunning side next to grilled proteins, and the leftover pesto keeps well for another round.
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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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