Sesame Free Basil-Pesto Endive Salad
This salad is a bright, elegant dish that feels like something you'd order at a bistro but comes together with just a handful of fresh ingredients. The homemade basil pesto is blended with garlic, lemon juice, and good olive oil until it's silky and vivid green — no nuts, no cheese, no hidden additives, just clean herbaceous flavor. Spooned into crisp Belgian endive leaves, it becomes a natural little vessel that's both beautiful and satisfying to eat. Thinly sliced radishes add a peppery crunch, while fresh parsley and a hit of lemon zest keep everything tasting lively and bright. Because every component here is made from scratch with whole, simple ingredients, there's no need to scrutinize labels for unexpected sesame-derived oils or pastes that can sneak into store-bought dressings and condiments. It works equally well as a starter for a dinner party or a light lunch you can pull together quickly. The flaky sea salt finish at the end ties it all together in the most satisfying way.
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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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