Hazelnut Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto ties everything together in a way that feels genuinely exciting. The pesto here skips pine nuts entirely and uses tigernut flour instead — a clever swap that delivers a subtle nuttiness and creamy body without any tree nut in sight. A splash of fresh orange juice and a pinch of turmeric give the sauce a bright, golden edge that makes it taste almost impossibly fresh. Thinly shaved fennel brings a delicate crunch, while the citrus segments add bursts of sweetness that balance the bold, garlicky herb dressing beautifully. Torn mint and reserved fennel fronds scattered over the top make the finished platter look like something straight out of a Mediterranean bistro. It comes together with just a food processor and a sharp knife, so the effort is minimal even though the results are anything but.
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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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