Seed Oil Free Basil-Pesto Watermelon Radish Salad
Total time20 min
Prep time20 min
Cook time0 min
5.0(22)
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
- 1 clove garlic, peeled
- 3 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ⅓ cup extra-virgin olive oil
For the salad
- 4 medium watermelon radishes (about 12 oz total), scrubbed
- 4 cups arugula or mixed baby greens
- 1 small english cucumber, thinly sliced
- ¼ tsp fine sea salt
For serving
- ¼ cup fresh basil leaves, torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Make the pesto: combine the basil, tiger nuts, garlic, lemon juice, and salt in a food processor. Pulse 8–10 times until the mixture is coarsely ground and no large pieces remain.
- 2
With the food processor running, stream in the olive oil in a slow, steady pour until the pesto is smooth and cohesive, about 30 seconds. Scrape down the sides and pulse once more to incorporate. Taste and adjust salt or lemon juice as needed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!