Lupin Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is the kind of dish that stops people mid-bite and makes them ask what's in it. Juicy cantaloupe or honeydew pairs with cool cucumber slices in a way that feels both refreshing and surprisingly sophisticated. The real star is the homemade pesto — a bright, herb-forward blend of fresh basil, parsley, garlic, lemon, and a whisper of turmeric that gives it a gorgeous golden-green hue and a subtle warmth. Because the pesto is made entirely from scratch with whole, recognizable ingredients, there's no need to scrutinize store-bought labels for unexpected legume-based fillers or additives that can sneak into pre-made sauces. A short rest in the fridge lets the flavors meld beautifully, so the pesto clings to every piece of fruit and cucumber rather than pooling at the bottom. Torn fresh mint scattered over the top at serving adds one final layer of cool, aromatic brightness. It's light enough to serve as a starter yet interesting enough to hold its own as the centerpiece of a warm-weather 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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