BHA & BHT Free Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of sweet, cool, and herby — juicy melon and crisp cucumber tossed in a vibrant homemade pesto that you blitz together in minutes. Every ingredient here is whole and fresh, which is exactly the point: no packaged dressings, no shelf-stable shortcuts, and none of the synthetic preservatives like BHA or BHT that sneak into so many store-bought condiments and bottled sauces. The pesto comes together with fresh basil, parsley, garlic, extra-virgin olive oil, lemon, and a pinch of turmeric — clean, bright flavors with nothing hidden in the label. A short rest in the fridge lets the pesto cling to the fruit and cucumber so every bite is evenly coated and deeply flavored. Torn fresh mint scattered over the top at the end adds one last layer of cool, aromatic freshness. It's the kind of dish that looks impressive on a platter but asks almost nothing of you in the kitchen — just a food processor and a little patience while it chills.
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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.
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