Cashew Free Basil-Pesto Spinach Salad
Bright, herby, and genuinely satisfying, this spinach salad is built around a vibrant homemade pesto that skips the pine nuts and cashews entirely in favor of tiger nuts — a small but mighty swap that keeps the creamy, nutty depth you want without any tree-nut concerns. The pesto comes together in a food processor in just a few pulses, with fresh basil, garlic, and a generous pour of extra-virgin olive oil creating a silky, emulsified dressing that clings beautifully to every leaf. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole bowl look like it came out of a restaurant kitchen. Crisp baby spinach, paper-thin radishes, and cool cucumber half-moons give you plenty of texture and freshness to balance the richness of the pesto. Because you're making the dressing from scratch, you know exactly what's in it — no label-reading, no guessing about shared equipment or hidden ingredients. Dress it lightly and serve immediately for the best crunch, or keep the pesto separate until you're ready to eat if you're prepping ahead.
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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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