Cinnamon Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with green goodness, this spinach salad is the kind of dish that makes you feel like you're eating well without any sacrifice. The star is a bright, herb-forward pesto blended from fresh basil, garlic, and tiger nuts — a clever swap that keeps the sauce rich and satisfying while staying completely free of tree nuts like pine nuts or cashews. A golden hint of turmeric and a squeeze of lemon juice give the dressing a subtle warmth and lift that makes it anything but ordinary. Baby spinach, crisp radishes, and cool cucumber slices form the base, offering a mix of textures that holds up beautifully once tossed with the pesto. Because every component is made from scratch right in your food processor and salad bowl, there's no guesswork about hidden spice blends or pre-made dressings that might sneak in unwanted ingredients. It comes together quickly, dresses easily to taste, and looks stunning on the table with a scatter of torn fresh basil and a few lemon wedges on the side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!