Gluten Free Basil-Pesto Cucumber Melon Salad
Sweet melon and cool cucumber are already a refreshing combination, but tossing them in a vibrant homemade basil pesto takes this salad somewhere genuinely unexpected. The pesto itself is blended entirely from fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric — no cheese, no pine nuts, no grains of any kind — so it comes together cleanly without any of the usual label-reading stress. That golden hint of turmeric gives the dressing a subtle warmth that plays beautifully against the sweetness of cantaloupe or honeydew. A short rest in the fridge lets the pesto cling to every piece of fruit and cucumber, so each bite is fully coated rather than just lightly dressed. Torn fresh mint scattered over the top right before serving adds one more layer of brightness that makes the whole bowl feel almost impossibly fresh. This is the kind of dish that looks like you spent way more effort than you actually did, and it travels well to potlucks or picnics without wilting.
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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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