Chestnut Free Basil-Pesto Endive Salad
Bitter, crisp endive leaves make the most elegant little vessels, and when you fill them with a bright, garlicky basil pesto, the result is a salad that looks like it came from a restaurant kitchen. The pesto here is blended entirely from fresh basil, olive oil, garlic, and lemon juice — no nuts, no cheese, nothing hidden — so it's naturally safe for anyone avoiding tree nuts like chestnuts without any substitutions required. Thinly sliced radishes add a peppery crunch, while fresh parsley and lemon zest keep every bite feeling light and alive. Store-bought pestos are notorious for sneaking in pine nuts or other tree nuts, which is exactly why making your own in a food processor takes the guesswork completely off the table. Each endive leaf gets its own little spoonful of that vivid green sauce, making this as fun to assemble as it is to eat. A final pinch of flaky sea salt ties everything together and makes the flavors pop. This one is equally at home as a starter for a dinner party or a fresh, no-fuss lunch you can pull together in minutes.
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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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