Vegan Basil-Pesto Spinach Salad
Fresh basil pesto over crisp greens sounds indulgent, but every single ingredient here is completely plant-based — no cheese, no dairy, no compromises. The secret to the creamy, nutty pesto is tiger nuts, which bring a mild, slightly sweet richness that mimics the body you'd normally get from parmesan. A touch of turmeric adds a warm golden hue and a subtle earthiness that makes the dressing feel anything but plain. The pesto comes together in a food processor in just a few pulses, so you get a vibrant, glossy sauce without much effort at all. Baby spinach, cool cucumber, and peppery radishes give the salad real texture and crunch, making every forkful interesting. A squeeze of lemon at the table brightens the whole bowl and keeps things feeling light and fresh. This is the kind of salad that converts skeptics — the kind people ask for the recipe before they've even finished their plate.
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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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