Dairy Free Basil-Pesto Endive Salad
This bright, elegant salad is the kind of dish that looks like it came from a restaurant but comes together with just a food processor and a few fresh ingredients. The star is a vibrant, dairy-free basil pesto — no parmesan, no cheese of any kind — built entirely from fresh basil, garlic, lemon juice, and good olive oil. It's punchy, herby, and genuinely delicious without needing anything extra. Crisp Belgian endive leaves act as natural little boats, holding a spoonful of that green pesto and topped with thin-sliced radishes, fresh parsley, and a hit of lemon zest. The combination of bitter endive, bright citrus, and peppery radish is surprisingly sophisticated for something this simple to assemble. A final pinch of flaky sea salt pulls everything together and makes each bite feel intentional. Whether you're serving it as a starter or a light side, this one is guaranteed to impress.
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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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