BHA & BHT Free Basil-Pesto Spinach Salad
Fresh, vibrant, and built entirely from whole ingredients you can trust, this spinach salad is the kind of dish that makes clean eating feel genuinely exciting. The star is a homemade pesto blended from packed fresh basil, raw garlic, lemon juice, and tiger nuts — a clever swap that keeps the sauce rich and nutty without relying on any processed preservatives or additives. That matters a lot when you're avoiding BHA and BHT, since store-bought pestos and pre-dressed salads are notorious for sneaking in synthetic antioxidants to extend shelf life. Making the pesto from scratch in a food processor takes just minutes and gives you complete control over every single ingredient. A pinch of turmeric adds a subtle warmth and gorgeous golden hue to the dressing, while crisp radishes and cool cucumber slices bring crunch and freshness to the baby spinach base. Dress it lightly or go heavy — the pesto is good enough that you'll want it on everything. Serve it immediately with a squeeze of lemon for a salad that tastes as clean and bright as it looks.
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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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