Black Pepper Free Basil-Pesto Cucumber Melon Salad
This bright, herby salad is a genuine crowd-pleaser that feels fancy without requiring much effort at all. Juicy cantaloupe or honeydew pairs beautifully with cool cucumber, and the homemade basil-parsley pesto ties everything together with a hit of garlic, lemon, and a subtle warmth from ground turmeric. Because the pesto is blended from scratch right in a food processor, you have complete control over every ingredient — no store-bought sauces with mystery spice blends to worry about. That matters a lot when avoiding certain spices, since pre-made dressings and pestos almost always sneak in unwanted additions. The lemon juice and zest do a wonderful job brightening the basil without needing any sharp heat, so the flavor is fresh and vibrant rather than flat. A short rest in the refrigerator lets the pesto cling to the fruit and cucumber, making every bite cohesive and deeply flavorful. Finish it with a handful of torn mint leaves and you have a stunning dish that looks like it came from a restaurant kitchen.
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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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