Almond Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that makes people stop mid-bite and ask what's in it. Juicy cantaloupe or honeydew pairs with cool cucumber slices, and the whole thing gets tossed in a vibrant homemade pesto that's built entirely from fresh basil, parsley, garlic, olive oil, and a hit of lemon. A pinch of turmeric gives the pesto a gorgeous golden-green hue and a subtle warmth that plays beautifully against the sweet fruit. Traditional pesto almost always calls for pine nuts or almonds, but this version skips the nuts entirely without sacrificing any of that herby, garlicky depth — the fresh ingredients carry it completely on their own. A quick chill in the fridge lets the flavors meld and the pesto cling to every piece of melon and cucumber before serving. Torn fresh mint scattered over the top adds one final layer of cool, aromatic freshness. It's an ideal warm-weather side or starter that comes together with minimal effort and zero compromise.
About FigFig 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
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the salad
- 3 cups cantaloupe or honeydew melon, cut into 1-inch cubes
- 2 cups english cucumber, halved lengthwise and sliced ¼-inch thick
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the basil, parsley, and garlic in a food processor and pulse 8–10 times until coarsely chopped.
- 2
With the processor running, drizzle in the olive oil in a slow, steady stream until the mixture is smooth and bright green, about 30 seconds. Scrape down the sides, then add the lemon juice, lemon zest, salt, and turmeric. Pulse 3–4 more times until fully incorporated. 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!