Pistachio Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but the real star here is the vibrant green pesto that ties everything together. Instead of the traditional pine nuts or pistachios, this pesto leans on tigernut flour to create that familiar body and richness — no tree nuts required, and no compromising on flavor. Fresh basil, garlic, and a splash of orange juice give the sauce a bright, herby punch with just enough citrus to echo the fruit in the salad itself. A touch of apple cider vinegar and ground turmeric round things out in the most unexpected, satisfying way. The fennel is shaved paper-thin so it stays crisp and delicate, soaking up the pesto without getting weighed down. Torn mint and reserved fennel fronds scattered over the top make it look genuinely stunning on a platter. It's the kind of salad that feels fancy enough for a dinner party but comes together with a food processor and a sharp knife.
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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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