Peanut 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, and the whole thing gets tossed in a bright, herbaceous pesto made entirely from scratch — fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric for a gorgeous golden hue. Traditional store-bought pestos can be a minefield, often processed on shared lines or sneaking in unexpected nut varieties, but this homemade version keeps things clean and completely tree-nut and peanut free. The food processor does the heavy lifting, and a short chill in the fridge lets the pesto cling beautifully to every piece of fruit and cucumber. Torn fresh mint scattered over the top adds one last layer of cool, aromatic freshness. It's light enough to serve as a starter, impressive enough to bring to a summer gathering, and easy enough to throw together on a weeknight without breaking a sweat.
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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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