Herb Pesto Salad Recipe

How to Make My Herb Pesto Salad Recipe

This Herb Pesto Salad is packed full of cleansing nutrients and anti-inflammatory antioxidants. And it is every bit as much flavorful as it is good for you.

I’m a sucker for a simple but standout green salad, and it doesn’t get much better than this. Also perfect for when you have a bunch of herbs that are just starting to wilt, and you don’t want to waste!

Herbs, as much as any greens, are incredibly beneficial for different aspects of health. Let’s take a look at how the herbs in this recipe will benefit:

WIth a ton of fiber-rich greens and healthy fat from the olive oil and pistachios, all you need to do is add a protein in order to turn this Herb Pesto Salad into a complete Fab Four meal. The Fab Four – protein, fat, fiber, and greens – is my loosely structured formula for ensuring blood sugar balance and optimal nutrition at any meal.

If you’d like to learn more about how to use the power of the Fab Four to improve your metabolic health and feel your best, check out my video course The Fab Four Fundamentals

  • Prep Time

    5 minutes

  • Total Time


  • Servings


  • Freezer Friendly



  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, peeled and sliced into thin rings
  • 1 tsp ground cumin

Pesto and Olive Oil Dressing:

  • 2 cups fresh cilantro
  • ½ cup fresh parsley
  • ½ cup fresh dill
  • ¼ cup mint
  • ¼ cup extra virgin olive oil
  • ¼-½ cup basil tops pesto
  • 1 cup raw pistachios, peeled

Salad Base:

  • ¼ cup green onions, sliced thinly
  • 2 cups baby arugula
  • 1 lemon, juiced


  1. In a medium skillet over medium-high heat, sauté onions in olive oil until soft. Stir in cumin then set aside and allow onions to cool to room temperature.
  2. Add all of the pesto and olive oil dressing ingredients to a food processor, then set aside.
  3. Add arugula then all remaining salad ingredients and room temperature onions to a large serving bowl. Pour over the pesto and olive oil dressing and toss to combine.
  4. Add additional pistachios to garnish and a squeeze of lemon juice on top.