Tree Nut Free Basil-Pesto Spinach Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(15)

Traditional pesto leans heavily on pine nuts, which puts it firmly off-limits for anyone avoiding tree nuts — but this version swaps in tiger nuts, which are actually a small root vegetable despite the misleading name, making the whole dish genuinely safe without any compromise on that rich, nutty depth. The result is a vibrant, garlicky pesto that comes together in a food processor in just a few pulses, with extra-virgin olive oil streaming in until it turns glossy and smooth. A pinch of turmeric gives the dressing a subtle warmth and a gorgeous golden hue that makes the whole bowl look like it belongs on a restaurant menu. Tossed with baby spinach, crisp radishes, and cool cucumber half-moons, it's the kind of salad that actually feels like a meal rather than an afterthought. A squeeze of fresh lemon at the table brightens everything up and keeps the flavors lively. It's fresh, bold, and surprisingly satisfying — the kind of recipe you'll want to keep in your regular rotation all spring and summer long.

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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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