Chestnut Free Basil-Pesto Spinach Salad
Bright, herby, and loaded with fresh vegetables, this spinach salad is the kind of dish that makes you feel good just looking at it. The real star is the homemade pesto, which skips pine nuts entirely and uses tiger nuts instead — giving you that rich, slightly nutty depth without any chestnut or tree-nut concerns. A food processor does all the heavy lifting, blending fresh basil, garlic, olive oil, lemon juice, and a pinch of turmeric into a silky, golden-green sauce that coats every leaf beautifully. Crisp radishes and cool cucumber slices add crunch and freshness that balance the bold pesto perfectly. Because you're making the dressing from scratch, you know exactly what's in it — no label-reading, no guessing about shared facilities or hidden ingredients. Serve it immediately so the spinach stays perky, and squeeze a lemon wedge over the top for an extra pop 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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