Almond Free Basil-Pesto Spinach Salad
Classic pesto gets a clever makeover here, swapping out pine nuts for tiger nuts — a small but mighty change that keeps the dish completely free of tree nuts while still delivering that rich, creamy texture pesto lovers expect. The food processor does all the heavy lifting, blending fresh basil, garlic, and olive oil into a smooth, herbaceous sauce with a subtle golden warmth from a pinch of turmeric and a bright hit of lemon juice. Tossed over crisp baby spinach, cool cucumber half-moons, and paper-thin radish slices, the result is a salad that feels genuinely satisfying rather than an afterthought. Every leaf gets coated in that vibrant green dressing, so you're not hunting for flavor in the bottom of the bowl. It comes together fast, looks stunning on the table, and the leftover pesto is absolutely worth saving for tomorrow.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup tiger nuts, roughly chopped
- 2 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 2 tbsp lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For the salad
- 6 oz baby spinach (about 6 packed cups)
- 4 radishes, thinly sliced
- 1 cup cucumber, thinly sliced into half-moons
For serving
- ¼ cup fresh basil leaves, torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the basil, tiger nuts, and garlic in a food processor and pulse 8–10 times until the mixture is coarsely ground and no large pieces remain.
- 2
With the processor running, stream in the olive oil in a slow, steady pour until the pesto is smooth and emulsified, about 30 seconds. Scrape down the sides, then add the lemon juice, salt, and turmeric. Pulse 3–4 more times until fully incorporated. Taste and adjust salt.
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