Walnut 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 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 bright, slightly citrusy edge that plays beautifully against the anise notes of the fennel. Mandoline-thin fennel slices mean every bite is delicate rather than crunchy and overpowering, and the orange segments add little bursts of sweetness throughout. Torn mint and reserved fennel fronds scattered on top at the end keep the whole dish feeling fresh and a little fancy without any extra effort. It comes together in one food processor and a single mixing bowl, which makes cleanup almost as satisfying as the salad itself. Serve it immediately so the fennel stays crisp and the pesto stays 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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