Anti Inflammatory Basil-Pesto Endive Salad
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.
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Learn more →Ingredients
4 servings
For the pesto
- 2 oz fresh basil leaves (about 2 packed cups)
- ⅓ cup extra-virgin olive oil
- 1 clove garlic, peeled
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For the salad
- 3 medium heads belgian endive (about 12 oz total)
- 4 radishes, thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
- 1 tsp lemon zest
- flaky sea salt, to taste
Instructions
- 1
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.
- 2
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.
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