Walnut Free Basil-Pesto Endive Salad
Bright, bitter endive leaves act as natural little scoops here, cradling a vivid homemade basil pesto that comes together in under a minute in the food processor. The pesto itself is clean and simple — just fresh basil, garlic, lemon juice, olive oil, and sea salt — so there are no hidden nut additions to worry about, which is a real concern with store-bought versions that often sneak in pine nuts or other tree nuts. Thinly sliced radishes add a satisfying crunch and a peppery bite, while fresh parsley and lemon zest keep everything tasting lively and light. The whole dish is assembled on a platter in layers, making it as visually striking as it is easy to pull off. It works beautifully as a starter at a dinner party or as a refreshing side alongside grilled fish or chicken. The combination of creamy pesto, crisp endive, and that final pinch of flaky salt is genuinely hard to stop eating.
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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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