Pork Free Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of sweet, cool, and herby — juicy melon and crisp cucumber tossed in a vibrant homemade basil-parsley pesto that you'll want to put on everything. The pesto itself comes together in minutes in a food processor, with fresh garlic, lemon juice, a hint of zest, and a pinch of turmeric that gives it a gorgeous golden-green glow. There's no cheese or pine nuts in this version, which keeps it light and lets the produce genuinely shine. A short rest in the fridge lets the pesto cling to every cube of cantaloupe or honeydew, so each bite is fully coated in that bright, garlicky dressing. Torn fresh mint scattered over the top right before serving adds one more layer of cool freshness that makes the whole dish feel almost fancy. Every ingredient here is naturally free of any pork-derived additives or hidden animal fats — just clean, whole-food components you can feel good about. It's the kind of dish that disappears fast at a summer table and always gets someone asking for the recipe.
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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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