Legume Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that makes people stop mid-bite and ask what's in it. Juicy cantaloupe or honeydew pairs with cool cucumber slices, and the whole thing gets tossed in a vibrant homemade pesto that's built entirely from fresh herbs, garlic, olive oil, lemon, and a pinch of turmeric — no nuts, no cheese, no beans or legumes of any kind. Traditional pesto recipes almost always call for pine nuts or other tree nuts, so having a version that skips them entirely without sacrificing that lush, herby punch is genuinely useful. The food processor does the heavy lifting in under a minute, and a short rest in the fridge lets the pesto cling to every piece of fruit and cucumber in the most satisfying way. Torn fresh mint scattered over the top adds one last layer of cool, aromatic freshness right before serving. It works beautifully as a light starter, a side at a summer cookout, or an unexpected centerpiece on a brunch spread.
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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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