Almond Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated salad bases that completely transform once you work them with a little salt — they go from tough and bitter to silky, tender ribbons that hold onto a dressing beautifully. The real star here is the pesto, which swaps out the usual pine nuts or almonds for tiger nuts, giving you that same rich, slightly earthy depth without any tree nut concerns. Blended with two full cups of fresh basil, garlic, olive oil, lemon juice, and a warm hint of turmeric and ginger, the result is a vibrant green sauce that tastes anything but ordinary. Store-bought pestos are notoriously tricky territory when you're avoiding almonds, since recipes and formulations vary and cross-contact is a real issue — making this from scratch puts you fully in control. The whole thing comes together in a food processor and a mixing bowl, no stove required. A finishing squeeze of lemon and a handful of fresh parsley brighten everything up and make it feel genuinely restaurant-worthy. It holds up well in the fridge, so it's just as good packed for lunch the next day as it is served right away.
About FigFig 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 salad
- 1 large bunch collard greens (about 10–12 leaves), stems removed
- ½ tsp fine sea salt, plus more to taste
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup tiger nuts, roughly chopped
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Stack the stemmed collard green leaves and roll them tightly lengthwise, then slice crosswise into thin ribbons about 1/4 inch wide. Transfer to a large mixing bowl, sprinkle with 1/2 tsp fine sea salt, and massage the ribbons firmly with both hands for 1–2 minutes until they darken, soften noticeably, and reduce in volume by about half.
- 2
Let the massaged collard greens rest for 10 minutes while you prepare the pesto.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!