Turmeric Free Basil-Pesto Endive Salad
Bright, bitter endive leaves act as natural little scoops here, each one cradling a spoonful of vivid homemade pesto that comes together in under a minute in the food processor. The pesto itself is clean and punchy — just fresh basil, garlic, lemon juice, olive oil, and a pinch of sea salt — so you know exactly what's going into it with no mystery spice blends to second-guess. Thinly sliced radishes add a satisfying crunch and a peppery bite, while fresh parsley and a shower of lemon zest keep everything tasting lively and fresh. This is the kind of salad that looks genuinely impressive on a platter without requiring much effort at all. It's naturally free of the warm, earthy spices that sneak into so many store-bought dressings and pesto jars, making it a reliable choice when you need to keep things simple and clean. Serve it as a starter at a dinner party or a light lunch — either way, it disappears fast.
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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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