Pecan Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that makes summer eating feel effortless and a little bit fancy at the same time. Juicy cantaloupe or honeydew pairs beautifully with cool cucumber, and the homemade basil-parsley pesto ties everything together with a hit of garlic, lemon, and a subtle warmth from turmeric. The pesto here skips the traditional pine nuts entirely, relying instead on fresh herbs and good olive oil to build that signature silky, aromatic sauce — so there's no need to scan labels or worry about nut cross-contact. Everything comes together in a food processor, which means the prep is genuinely quick and the cleanup is minimal. A short rest in the fridge lets the pesto cling to the fruit and cucumber so every bite is fully coated and flavorful. Torn fresh mint scattered over the top at the end adds a cool, herby finish that makes the whole platter look stunning. It's the kind of salad that disappears fast at a gathering, and nobody will guess how simple it was to pull off.
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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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