Fresh basil, extra-virgin olive oil, lemon juice, and garlic come together in a bright, herb-forward pesto that doubles as both dressing and flavor anchor here. The result is a salad that feels light and vibrant but genuinely satisfying — the kind of thing you want to bring to a dinner party and also eat alone over the sink. Belgian endive leaves act as natural little boats, each one cradling a spoonful of that vivid green pesto before being topped with peppery radish slices, flat-leaf parsley, and a hit of lemon zest. Every ingredient in this recipe pulls its weight from a wellness standpoint — olive oil and fresh basil are both well-regarded for their anti-inflammatory properties, and there's no processed filler or inflammatory oil in sight. The finishing touch of flaky sea salt makes the whole platter pop in a way that feels restaurant-worthy without any real effort. It's the kind of recipe that proves eating with your health in mind doesn't have to mean sacrificing flavor or presentation.
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 →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Combine the basil leaves, garlic, lemon juice, and fine sea salt in a food processor. Pulse 6–8 times until the basil is roughly chopped and the garlic is minced.
With the processor running, stream in the olive oil in a slow, steady pour until the pesto is smooth and bright green, about 20–30 seconds. Taste and adjust salt or lemon juice as needed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)