Chestnut Free Basil-Pesto Cucumber Melon Salad
This bright, herb-forward salad is the kind of dish that makes summer feel effortless — juicy melon and cool cucumber tossed in a vivid homemade pesto that you'll want to put on everything. The pesto itself is built from fresh basil, parsley, garlic, and olive oil, with a little lemon juice and zest for lift and a pinch of turmeric that gives it a gorgeous golden-green hue. Because every component is made from scratch using whole, straightforward ingredients, there's no guesswork about what's actually in the bowl — no store-bought sauces, no mystery blends, just clean and recognizable flavors. A short rest in the fridge lets the pesto cling to the fruit and cucumber so every bite is deeply coated rather than just lightly dressed. Torn fresh mint scattered over the top at the end adds one more layer of cool, aromatic freshness that really ties the whole thing together. It works beautifully as a light starter, a side at a backyard cookout, or even a refreshing midday snack straight from the fridge.
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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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