Ginger Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you want to eat more greens. The star is a homemade pesto blended from fragrant basil, garlic, and tiger nuts — a clever swap that keeps things creamy and rich without relying on traditional pine nuts. A touch of turmeric and bright lemon juice round out the dressing with warmth and acidity, and the whole thing comes together in a food processor in just a few minutes. Thinly sliced radishes and cool cucumber half-moons add crunch and freshness to every forkful of baby spinach. For anyone navigating a sensitivity to ginger, this recipe is a natural fit — every ingredient is straightforward, and there's no hidden spice blend or bottled dressing to second-guess. Dress it lightly or go heavy on the pesto; either way, it's the kind of salad that actually satisfies.
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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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