Cashew Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a total showstopper — juicy melon and cool cucumber tossed in a bright, herby pesto that you blend up yourself in minutes. The homemade pesto here skips the pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, and olive oil for a sauce that's clean, aromatic, and completely nut-free by design. A pinch of turmeric gives the dressing a subtle golden warmth and a gorgeous color that makes the whole bowl look like it came from a restaurant. Store-bought pestos can be a minefield for anyone avoiding tree nuts, since cashews sometimes sneak in as a budget substitute for pricier ingredients — making this from-scratch version such a relief. After a quick chill in the fridge, the pesto clings beautifully to every cube of cantaloupe and every slice of cucumber, so each bite is perfectly coated. Torn fresh mint scattered over the top at the end adds one last layer of brightness that really ties it all together. It's the kind of effortless, crowd-pleasing dish you'll want to bring to every warm-weather gathering.
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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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