MSG Free Basil-Pesto Spinach Salad
Fresh basil, bright lemon, and a handful of simple whole ingredients come together in a pesto that is blended entirely from scratch — no packets, no jars, no hidden additives to second-guess. Tiger nuts stand in for the traditional pine nuts, lending a mild, slightly sweet nuttiness that works beautifully with the herbaceous basil and a warm hint of turmeric running through the dressing. Because every component is made by hand in a food processor, you stay in complete control of what goes into the bowl, which is exactly the kind of reassurance that matters when you're avoiding processed flavor enhancers. The pesto gets tossed with crisp baby spinach, cool cucumber half-moons, and paper-thin radish slices for a salad that feels light but genuinely satisfying. A squeeze of lemon at the table lifts everything and keeps the flavors tasting clean and vivid. It comes together fast, looks stunning on the table, and the leftover pesto is just as good the next day drizzled over roasted vegetables or stirred into a grain bowl.
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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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