Sesame Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with herby flavor, this spinach salad is the kind of dish that makes you feel like you're eating well without any effort. The real star is the homemade pesto, which swaps out the traditional pine nuts for tiger nuts — a clever move that keeps things completely free from sesame while still delivering that rich, nutty depth you want in a good pesto. Blended with two full cups of fresh basil, garlic, lemon juice, and a touch of turmeric, the dressing is bright and golden and just a little unexpected in the best way. Tossed over baby spinach with crisp radishes and cool cucumber half-moons, every bite has a satisfying mix of textures and freshness. Store-bought dressings and pre-made pestos can be a minefield of hidden ingredients, so blending your own in the food processor puts you fully in control of what goes on your plate. A squeeze of lemon at the table ties everything together and makes the flavors pop even more. This one is easy enough for a weeknight but impressive enough to bring to a gathering.
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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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