Anti Inflammatory Basil-Pesto Sardine Salad

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Basil-Pesto Sardine Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the pesto

2 cups fresh basil leaves, packed
1 clove garlic, roughly chopped
¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp fine sea salt

For the salad

2 cans (4 oz each) wild-caught sardines in olive oil, drained
4 cups mixed salad greens
½ english cucumber, thinly sliced
4 radishes, thinly sliced
¼ red onion, very thinly sliced
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
salt, to taste

For serving

1 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the basil, garlic, lemon juice, lemon zest, and sea salt in a food processor or blender. Pulse 5–6 times until the basil is roughly broken down.
2
With the machine running, stream in the 1/4 cup olive oil in a slow, steady pour until the pesto is smooth and bright green, scraping down the sides once as needed. Taste and adjust salt.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!