Fresh basil, bright lemon, and a golden hit of turmeric come together in a vibrant pesto that does double duty as both dressing and flavor bomb. Tiger nuts stand in for traditional pine nuts, bringing a subtly sweet, nutty richness while keeping the whole dish grain-free and dairy-free — no parmesan needed to make this feel indulgent. The pesto gets blended with extra-virgin olive oil and a squeeze of lemon juice, creating a silky, emulsified coating that clings beautifully to every leaf of baby spinach. Crisp radishes and cool cucumber slices add crunch and freshness, making each bite feel light but genuinely satisfying. Turmeric is the quiet hero here — just enough to add warmth and that characteristic golden hue without overpowering the herby basil base, and it pairs naturally with the olive oil for better absorption. The whole thing comes together in one food processor and a single salad bowl, so cleanup is minimal and the payoff is maximum. Serve it immediately with lemon wedges for an extra burst of brightness that ties everything together.
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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.
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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