Lactose Free Basil-Pesto Spinach Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(15)

Classic pesto gets its richness from pine nuts and a heavy hand of parmesan, which makes it a no-go for anyone avoiding dairy — but this version flips the script entirely. Tiger nuts stand in as the base, lending a subtly sweet, nutty depth that works beautifully with two full cups of fresh basil, and a touch of turmeric gives the whole thing a warm, golden hue. The result is a silky, vibrant pesto that coats every leaf of baby spinach without a drop of cheese or cream in sight. Crisp radishes and cool cucumber half-moons add crunch and freshness, making this salad feel substantial rather than like a sad afterthought. Everything comes together in a food processor and a single large bowl, so the effort is minimal but the payoff looks genuinely impressive. A squeeze of lemon at the table brightens the whole dish and keeps the flavors lively. It's the kind of salad that converts skeptics — the ones who think dairy-free means flavor-free — on the very first bite.

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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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