Turkey Free Basil-Pesto Garden Salad

Total time20 min

Prep time20 min

Cook time0 min

4.5

(22)

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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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