Chestnut Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto ties them together in a way that feels genuinely exciting. The pesto here skips pine nuts entirely and uses tigernut flour instead — a clever swap that keeps the sauce creamy and rich without any tree nut involvement whatsoever. A splash of fresh orange juice and a pinch of turmeric give the pesto a citrusy brightness and a gorgeous golden-green hue that makes the whole dish look like it came straight from a restaurant kitchen. Shaving the fennel paper-thin on a mandoline is the move that transforms it from crunchy and assertive into something delicate and almost silky once it's dressed. The technique of cutting the oranges into clean supremes means no bitter pith sneaks in, just pure sweet citrus in every bite. Torn mint and reserved fennel fronds scattered over the top at the end add a fresh, aromatic finish that pulls everything together beautifully. This is the kind of salad that disappears fast at a dinner table, and nobody will miss what isn't in it.
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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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