Caffeine Free Basil-Pesto Spinach Salad
Fresh, vibrant, and completely free of anything that would keep you up at night, this spinach salad is a bowl worth getting excited about. The homemade pesto is the real star — blended from packed fresh basil, garlic, and tiger nuts, which lend a subtle richness and gentle crunch without the bitterness that can come from traditional pine nuts. A slow stream of extra-virgin olive oil brings it all together into something silky and bright, while lemon juice and a pinch of turmeric give it a sunny, slightly tangy edge. Tossed over crisp baby spinach with paper-thin radishes and cool cucumber half-moons, every bite is fresh and satisfying in the best possible way. Because the pesto comes together in a food processor in just a few minutes, this is the kind of recipe that feels impressive without demanding much from you. Serve it immediately so the greens stay perky, and squeeze a lemon wedge over the top for an extra hit of brightness.
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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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