Soy Free Basil-Pesto Endive Salad
This salad is a stunning combination of bitter, creamy, and bright — the kind of dish that looks like it came from a restaurant but comes together in minutes with a handful of fresh ingredients. The homemade basil pesto is blended entirely from olive oil, fresh basil, garlic, lemon juice, and sea salt, so there's zero guesswork about hidden additives or soy-based fillers that can sneak into store-bought versions. Each endive leaf acts as a natural scoop, cradling a spoonful of that vivid green pesto in a way that's as elegant as it is practical. Thinly sliced radishes add a peppery crunch, while fresh parsley and a hit of lemon zest keep everything tasting clean and lively. A final pinch of flaky sea salt ties it all together and makes every bite feel intentional. It works beautifully as a starter for a dinner party or a light lunch on its own — and the fact that it's naturally free of soy without any substitutions or workarounds makes it genuinely effortless to serve to a crowd.
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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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