Emulsifier Free Basil-Pesto Spinach Salad
Fresh basil, bright lemon, and a golden hint of turmeric come together in a homemade pesto that makes this spinach salad genuinely exciting to eat. The dressing skips every conventional emulsifier by relying on the natural binding power of blended tiger nuts and a slow, steady stream of extra-virgin olive oil — the result is a silky, cohesive pesto that clings beautifully to every leaf without any additives or stabilizers. Tiger nuts bring a subtly sweet, nutty richness that makes this pesto feel indulgent while keeping the ingredient list completely clean. Baby spinach, crisp radishes, and cool cucumber slices give the salad great texture and freshness, so each bite has something satisfying going on. Because the pesto comes together entirely in a food processor with whole, recognizable ingredients, there's no guesswork about what's actually in your dressing — a real relief when store-bought options are often loaded with lecithins or other emulsifying agents. Serve it immediately with a squeeze of lemon for a vibrant, restaurant-worthy salad that's as wholesome as it looks.
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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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