Mushroom Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you feel good from the first bite. The star is a homemade pesto that swaps traditional pine nuts for tiger nuts, which lend a subtly sweet, nutty depth while keeping the whole recipe completely free of fungi — no hidden mushroom powders or umami boosters needed. Blended with two full cups of fresh basil, garlic, lemon juice, and a touch of turmeric, the pesto comes together in a food processor in just a few minutes and tastes far more impressive than the effort involved. It gets tossed generously over baby spinach, crisp radishes, and cool cucumber half-moons for a salad that's light but satisfying, with plenty of texture in every forkful. A squeeze of lemon at the table brightens everything up and makes the flavors pop even more. This is the kind of recipe you'll want to keep in your back pocket for weeknight dinners, meal-prep lunches, or any time you need something fresh and fuss-free on the table fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!