Seeds Free Basil-Pesto Spinach Salad
Bright, herby, and genuinely craveable, this spinach salad is dressed in a vibrant homemade pesto that skips the pine nuts entirely — swapping in tiger nuts for that same rich, slightly nutty depth without a single seed in sight. Traditional pesto can be a minefield when you're avoiding seeds, since store-bought versions often sneak in unexpected ingredients, so blending your own here puts you fully in control. The food processor does the heavy lifting, pulling together fresh basil, garlic, lemon juice, and olive oil into a silky, emulsified dressing in under a minute. A pinch of turmeric gives the pesto a warm golden hue and a subtle earthiness that makes the whole bowl feel a little more special. Crisp baby spinach, cool cucumber half-moons, and paper-thin radish slices give you plenty of texture to play against that luscious coating. You can dial the dressing up or down to taste — start with a few tablespoons and keep going until every leaf glistens just the way you like it. Finish with torn basil and a squeeze of lemon, and you have a salad that feels restaurant-worthy with almost no effort.
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!