Nutmeg Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with green goodness, this spinach salad is the kind of dish that makes eating well feel genuinely exciting. The homemade pesto is the real star — built from fragrant basil, garlic, and tiger nuts, which lend a subtly sweet, creamy richness without any of the tree-nut concerns that come with traditional pine nut or walnut versions. A touch of turmeric and bright lemon juice round out the dressing with warmth and acidity, making it anything but ordinary. Tossed with crisp baby spinach, paper-thin radishes, and cool cucumber half-moons, every bite has texture and freshness in equal measure. Because you're blending the pesto yourself, you control exactly what goes in — no store-bought seasoning blends, no mystery spice mixes, no hidden ingredients to second-guess. The whole thing comes together in a food processor and a single salad bowl, which means minimal cleanup and maximum flavor. Serve it immediately so the greens stay perky, and squeeze a lemon wedge over the top for an extra hit of brightness.
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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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