Wheat Free Basil-Pesto Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(29)

This bright, fresh salad is the kind of dish that looks like it took serious effort but comes together in minutes with just a handful of real ingredients. The homemade pesto is blended right in a food processor — basil, garlic, lemon juice, and good olive oil — so you know exactly what's in it, with zero hidden fillers or thickeners to worry about. Each endive leaf acts as its own little vessel, cradling a spoonful of that vivid green pesto before being topped with paper-thin radishes, flat-leaf parsley, and a hit of lemon zest. The result is crisp, herby, and just a little peppery, with flaky sea salt pulling everything together at the end. It's naturally free of any grain or gluten-containing ingredient — no swaps needed, no compromises made. Whether you're serving it as a starter at a dinner party or a light lunch, this salad is the kind of thing people ask about before they've even finished their first bite.

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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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