Macadamia 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, giving it a subtle nuttiness and creamy body without any tree nuts in the picture — a real win when you're navigating nut-free cooking and still want something that tastes indulgent. A splash of fresh orange juice and a pinch of turmeric go into the pesto as well, so every element of the salad is quietly connected. The fennel is shaved paper-thin, which means it soaks up that glossy, herb-forward dressing beautifully rather than sitting heavy on the plate. Torn mint and reserved fennel fronds scattered on top add a fresh, almost floral finish that makes the whole thing look as good as it tastes. It comes together quickly with just a food processor and a sharp knife or mandoline, making it an impressive dish that doesn't demand much effort. Serve it immediately while the fennel is crisp and the pesto is still brilliantly 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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