Eggless Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you rethink what a salad can be. The star is a homemade pesto that swaps traditional pine nuts for tiger nuts — a clever move that keeps things egg-free and adds a subtly sweet, nutty depth you won't find in a jar from the store. A touch of turmeric and a squeeze of lemon juice give the dressing a bright, golden warmth that coats every leaf beautifully. Baby spinach, crisp radishes, and cool cucumber slices bring the crunch and freshness, making each bite feel light but satisfying. Because the pesto comes together entirely in a food processor with olive oil, garlic, and basil, there's no need to worry about hidden additives or ingredients that don't belong on your plate. Serve it right away so the greens stay perky, and keep extra pesto on hand — you'll want to drizzle it on everything else too.
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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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