Tree Nut 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, using 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 out of a restaurant kitchen. Mandoline-thin fennel slices soak up the dressing beautifully, turning tender and glossy while still holding a little of that signature anise crunch. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that pulls every element together. It's the kind of salad that looks impressive enough for a dinner party but comes together with nothing more than 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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