Pistachio Free Basil-Pesto Cucumber Melon Salad
This bright, refreshing salad is the kind of dish that makes you rethink what pesto can do. Instead of the classic pine nut or pistachio base, this version builds its herby richness entirely from fresh basil, parsley, garlic, and good olive oil — no nuts required, and no flavor sacrificed. A touch of lemon juice, lemon zest, and ground turmeric give the pesto a sunny, slightly floral edge that pairs beautifully with sweet cantaloupe or honeydew and cool cucumber slices. The whole thing comes together in a food processor in just a few minutes, and a short rest in the refrigerator lets the pesto cling to every juicy cube of fruit. Torn fresh mint scattered over the top adds one final layer of brightness that makes the whole bowl feel like summer on a plate. It's an elegant, crowd-pleasing salad that anyone avoiding tree nuts can enjoy without a second thought.
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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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