Oats Free Basil-Pesto Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(29)

This vibrant salad is a study in fresh, bold flavors — bitter endive leaves act as natural little boats for a silky, herb-packed basil pesto, while peppery radishes and bright lemon zest keep every bite lively. The pesto comes together in the food processor in under a minute, made entirely from basil, garlic, lemon juice, and good olive oil, so there's nothing hidden or processed to second-guess. For anyone navigating grain sensitivities, this is the kind of recipe that just works without any substitutions or workarounds — every single ingredient is naturally free of oats and oat derivatives. The endive leaves hold their shape beautifully on a platter, making this as impressive to look at as it is to eat. A scatter of fresh parsley and a pinch of flaky sea salt at the end pulls the whole thing together with a clean, elegant finish. It works equally well as a starter for a dinner party or a light lunch you can throw together on a weeknight.

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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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