Nitrate & Nitrite Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but blanketing them in a vibrant, herb-forward pesto takes the whole thing somewhere unexpected and genuinely exciting. The pesto here skips the usual pine nuts in favor of tigernut flour, which keeps the texture creamy and nutty without any of the processed additives or preservatives that can sneak into store-bought versions. Fresh basil, raw garlic, extra-virgin olive oil, and a splash of orange juice do all the heavy lifting, so every ingredient is clean and straightforward. A pinch of turmeric and a hit of apple cider vinegar give the dressing a subtle complexity that makes it taste far more involved than it actually is. The mandoline-thin fennel slices absorb the pesto beautifully, turning glossy and tender while still holding a gentle crunch against the sweet citrus. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes the whole platter look like something from a restaurant. It comes together with nothing cured, smoked, or processed in sight — just bright, whole ingredients that speak for themselves.
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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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