Capsaicin Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the combination somewhere truly special. The blender sauce skips pine nuts entirely in favor of tigernut flour, which gives the pesto a subtle nuttiness and creamy body without any of the usual allium-heavy heat or spice that can sneak into store-bought versions. Fresh basil, garlic, olive oil, and a splash of orange juice keep things bright and herby, while a pinch of turmeric adds a warm golden hue that makes the whole dish look stunning on the plate. Anyone avoiding capsaicin — whether by choice or necessity — can dig in without scanning a single label for hidden chili, paprika, or pepper derivatives. The technique is straightforward: a mandoline gets the fennel paper-thin so it absorbs the pesto beautifully, and supreming the oranges means every bite is clean, sweet, and free of bitter pith. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes this feel like something you'd order at a nice bistro. It comes together quickly and is best served right away, while the fennel is still crisp and the pesto is vivid green.
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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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