Brazil Nut Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with herby flavor, this spinach salad is the kind of dish that makes a simple weeknight feel a little more special. The real star is the homemade pesto, which swaps traditional pine nuts for tiger nuts — a clever move that keeps things completely free of tree nuts while still delivering that rich, creamy texture pesto lovers expect. Blended with two full cups of fresh basil, garlic, lemon juice, and a touch of turmeric, the dressing has a bright, slightly earthy depth that coats every leaf beautifully. Crisp radishes and cool cucumber slices add crunch and freshness to the baby spinach base, making each bite satisfying without feeling heavy. The whole thing comes together in a food processor and a salad bowl, so the effort is minimal but the payoff is impressive. Serve it immediately with a squeeze of lemon for a dish that tastes as good 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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