Hazelnut Free Basil-Pesto Spinach Salad
Classic pesto gets a clever makeover here, swapping out pine nuts for tiger nuts — a small but mighty change that keeps the creamy, herbaceous character of the sauce completely intact. The result is a vibrant, garlicky dressing that clings beautifully to every leaf of baby spinach, with crisp radishes and cool cucumber slices adding satisfying crunch throughout. A touch of turmeric gives the pesto a warm, golden hue and a subtle earthiness that makes this salad feel a little more special than your average weeknight bowl. For anyone navigating tree nut allergies or sensitivities, traditional pesto recipes can be a minefield — but tiger nuts sidestep that issue entirely while still delivering the rich, nutty texture you want in a good pesto. Everything comes together in a food processor in just a few pulses, so the prep is genuinely low-effort. Serve it right away with a squeeze of fresh lemon to brighten all those bold, fresh flavors.
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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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