Vegetarian Basil-Pesto Spinach Salad
Fresh basil pesto made entirely from scratch is the kind of thing that makes a simple green salad feel genuinely special, and this one delivers that in every bite. Instead of pine nuts, the pesto leans on tiger nuts for body and texture — they blend into a beautifully smooth, nutty base that coats the spinach without weighing it down. A pinch of turmeric and a squeeze of lemon juice brighten the whole thing, giving the dressing a subtle warmth that plays perfectly against the cool crunch of radishes and cucumber. Everything comes together in a food processor and a single salad bowl, which means minimal cleanup and maximum flavor. It's the kind of dish that looks like you put in serious effort but comes together faster than you'd expect. Serve it immediately so the spinach stays perky, and keep extra pesto on hand — you'll want it on everything else in your fridge.
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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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