Peanut 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 of the show is a bright homemade pesto blended with fresh basil, garlic, lemon juice, and tiger nuts — a clever swap that delivers a satisfying richness and subtle nuttiness without any peanuts in sight. Tiger nuts are naturally peanut-free and work beautifully in a food processor pesto, giving you that creamy, coated texture you want without the cross-contact concerns that come with store-bought versions. Crisp baby spinach, cool cucumber half-moons, and thinly sliced radishes round out the salad with crunch and color, while a squeeze of lemon at the table keeps everything tasting fresh and lively. A pinch of turmeric in the dressing adds a warm, golden undertone that makes this pesto feel a little unexpected in the best way. The whole thing comes together quickly and is easy to scale up for a crowd or keep simple for a weeknight dinner side.
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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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