Gluten Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you forget you're eating something genuinely good for you. The star of the show is a from-scratch pesto that swaps traditional pine nuts for tiger nuts — a clever move that keeps things naturally grain-free and safe for anyone avoiding gluten without sacrificing that rich, nutty depth. Blended with two full cups of fresh basil, garlic, lemon juice, and a whisper of turmeric, the dressing is bright and complex in a way that no bottled option can touch. Baby spinach, crisp radishes, and cool cucumber half-moons give the salad great texture and a refreshing crunch that holds up beautifully under the creamy pesto coating. The whole thing comes together in a food processor and a single salad bowl, which means minimal cleanup and maximum payoff. A squeeze of fresh lemon at the table ties everything together and makes the flavors pop even more. Whether you're serving it as a light lunch or a stunning side, this one is going straight into the regular rotation.
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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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