Pecan Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you rethink what a simple green salad can be. The star is a bright homemade pesto blended with fresh basil, garlic, lemon juice, and a pinch of turmeric for a subtle golden warmth that sets it apart from anything you'd find in a jar. Instead of pine nuts or tree nuts that can sneak into traditional pesto recipes, tiger nuts do the heavy lifting here — adding a mild, slightly sweet nuttiness while keeping the whole dish completely free of pecans and the cross-contact concerns that come with them. The pesto comes together in a food processor in just a few pulses, then gets tossed generously over baby spinach, crisp radishes, and cool cucumber half-moons. Every bite is creamy, crunchy, and refreshing all at once. A squeeze of fresh lemon at the table brightens everything up and makes the flavors pop even more. It's the kind of effortless salad that looks impressive enough to serve to guests but is honestly too good not to eat straight from the 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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