Black Pepper Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this recipe takes things somewhere truly special with a vibrant basil pesto that brings the whole dish to life. The pesto skips pine nuts entirely, using tigernut flour instead to create a smooth, nutty base that blends beautifully with fresh basil, garlic, and a splash of orange juice for citrus brightness. A pinch of turmeric and a touch of apple cider vinegar round out the flavor in a way that feels both unexpected and completely right. Every component here is naturally free of black pepper — no seasoning swaps needed, no label-checking required — so the bold, herby flavors come through clean and uncompromised. The mandoline-thin fennel soaks up the pesto like a dream, and the orange segments add bursts of sweetness that keep each bite feeling light and fresh. Torn mint and reserved fennel fronds scattered over the top make it look like something you'd order at a nice bistro, even though it comes together with minimal fuss. This is the kind of salad that converts skeptics and disappears fast.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 2 large navel oranges
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup tigernut flour
- 2 cloves garlic, peeled
- ½ tsp fine sea salt, plus more to taste
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh orange juice
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Trim the fennel bulbs, removing the stalks and any tough outer layers. Using a mandoline or a sharp knife, shave the fennel crosswise into very thin slices, about 1/8 inch thick. Place in a large mixing bowl and set aside.
- 2
Cut the tops and bottoms off both oranges, then stand each orange upright and slice away the peel and white pith following the curve of the fruit. Working over a small bowl to catch the juice, cut between the membranes to release the segments. Squeeze the spent membranes to extract any remaining juice; reserve 1 tbsp of this juice for the pesto.
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