Nitrate & Nitrite Free Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of sweet, cool, and herby — juicy melon and crisp cucumber brought together by a vivid homemade basil-parsley pesto that you'll want to put on everything. The pesto comes together in minutes in a food processor, with fresh basil, parsley, garlic, lemon, and a pinch of turmeric giving it a gorgeous golden-green hue and a bright, layered flavor. Every single ingredient here is whole and unprocessed, which means there's no need to squint at labels hunting for hidden preservatives or cured-meat additives that so often sneak into packaged dressings and store-bought condiments. A short rest in the fridge lets the pesto cling to the fruit and cucumber so each bite is fully coated in that herby, citrusy goodness. Torn fresh mint scattered over the top at the end adds one more layer of cool freshness that makes the whole dish feel almost impossibly summery. It's the kind of recipe that looks impressive on a platter but asks almost nothing of you in the kitchen — just a food processor, a bowl, and fifteen minutes of patience.
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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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