Lupin Free Basil-Pesto Endive Salad
Bright, bitter endive leaves act as natural little scoops here, each one dressed with a vivid, herb-forward pesto that comes together in under a minute in the food processor. The pesto skips pine nuts and cheese entirely, relying instead on fresh basil, garlic, lemon juice, and good olive oil to deliver that punchy, aromatic flavor you want. Thinly sliced radishes add a satisfying crunch and a pop of color, while lemon zest and flaky salt tie everything together with a clean, citrusy finish. For anyone navigating lupin sensitivities, this kind of recipe is a genuine find — no flour, no legume-based fillers, just whole, straightforward ingredients you can verify at a glance. Store-bought pestos and dressed salads can be surprisingly tricky territory, since lupin flour sometimes sneaks into sauces and prepared foods as a protein booster. Making it yourself means you stay in full control without sacrificing anything on the flavor front. This one is elegant enough for a dinner party spread but honestly easy enough to throw together on a weeknight.
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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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