Carrageenan Free Basil-Pesto Endive Salad
Bright, bitter endive leaves act as natural little scoops here, each one dressed with a vivid homemade pesto that comes together in under a minute in the food processor. The pesto is built entirely from fresh basil, garlic, lemon juice, and good olive oil — nothing processed, nothing from a jar, and absolutely no additives or thickeners to worry about. That matters more than it sounds, because many store-bought pestos and salad dressings sneak in stabilizers that people following a carrageenan-free lifestyle have to constantly watch for. Making it yourself means you know exactly what's in every spoonful. Thinly sliced radishes add a satisfying crunch and a pop of color, while fresh parsley and a hit of lemon zest keep the whole plate feeling lively and fresh. A final pinch of flaky sea salt ties everything together and makes each bite taste a little more special. This one is elegant enough for a dinner party starter but honestly easy enough to throw together on a weeknight when you want something light and impressive.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!