Pescatarian Basil-Pesto Endive Salad
This bright, herb-forward salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort and a handful of fresh ingredients. The homemade basil pesto — blended with garlic, lemon juice, and good olive oil — is vivid, punchy, and miles better than anything from a jar. Belgian endive leaves act as natural little boats, cradling a spoonful of that silky green pesto in every crisp, slightly bitter bite. Thinly sliced radishes add a peppery crunch, while fresh parsley and a hit of lemon zest keep the whole plate feeling clean and lively. A final pinch of flaky sea salt ties everything together in the most satisfying way. It's an effortless appetizer or starter that fits naturally into a pescatarian spread without any substitutions or workarounds — every ingredient here is already exactly what you need.
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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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