Eggless Basil-Pesto Endive Salad
This bright, fresh salad is the kind of dish that looks like it came from a fancy bistro but comes together with just a handful of real ingredients and a food processor. The homemade pesto skips the usual pine nuts and cheese entirely, leaning instead on fragrant basil, raw garlic, lemon juice, and good olive oil for a dressing that's punchy, herby, and completely vibrant. Spooned into crisp Belgian endive leaves, it turns each one into a little edible scoop that's equal parts elegant and satisfying. Thinly sliced radishes add a peppery crunch, while fresh parsley and a hit of lemon zest keep everything tasting alive and lively. A final pinch of flaky sea salt ties it all together in the best possible way. It's a genuinely easy recipe that works beautifully as a starter, a light lunch, or a stunning addition to any spread.
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!