Pistachio Free Basil-Pesto Spinach Salad
Classic pesto gets a clever makeover here, swapping out the usual tree nuts for tiger nuts — which are actually small root vegetables — so you get that rich, creamy texture without any of the typical nut concerns. The result is a vibrant, herby dressing that coats every leaf of baby spinach beautifully, with bright lemon juice and a whisper of turmeric adding warmth and depth. Crisp radishes and cool cucumber half-moons bring crunch and freshness to every bite, making this salad feel substantial enough to stand on its own. The food processor does the heavy lifting, streaming olive oil into the basil and tiger nut base until the pesto turns silky and fully emulsified — no knife skills required. A handful of torn fresh basil scattered on top and a squeeze of lemon at the table take it from weeknight easy to genuinely impressive. Whether you're serving it as a light lunch or a starter before something heartier, this one is the kind of dish that disappears fast.
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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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