Celery Free Basil-Pesto Spinach Salad
Fresh basil pesto draped over crisp baby spinach is one of those combinations that feels both effortless and a little impressive, and this version delivers exactly that. The pesto comes together in a food processor using tiger nuts in place of the more common pine nuts or cashews, which gives it a subtly earthy, nutty depth while keeping the whole dish free from the usual allergen concerns. A golden hit of turmeric and a squeeze of lemon juice brighten the sauce and keep it from feeling heavy, so it coats the spinach without weighing it down. Thinly sliced radishes and cool cucumber half-moons add crunch and freshness to every forkful. Because you're building the pesto yourself from whole, straightforward ingredients, there's no guesswork about what's hiding in a store-bought jar. Serve it immediately so the greens stay perky, and don't skip the extra lemon wedges on the side — a final squeeze right before eating takes the whole bowl to another level.
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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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