Red Meat Allergy Friendly Basil-Pesto Garden Salad
Total time20 min
Prep time20 min
Cook time0 min
4.5(22)
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For the salad
- 5 oz mixed salad greens
- 1 medium zucchini, thinly sliced into half-moons
- 2 medium carrots, peeled and shaved into ribbons with a vegetable peeler
- 1 cup cucumber, halved lengthwise and sliced
- 1 cup radishes, thinly sliced
- 3 scallions (green tops only), thinly sliced
For serving
- ¼ cup fresh parsley leaves, roughly torn (optional)
Instructions
- 1
Combine the basil, garlic, lemon juice, and sea salt in a food processor. Pulse 8–10 times until the basil is coarsely chopped and the garlic is minced.
- 2
With the processor running, stream in the olive oil in a slow, steady pour until the pesto comes together into a loose, spoonable sauce. Scrape down the sides and pulse once more to incorporate any remaining basil. Taste and adjust salt or lemon juice as needed.
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