Seeds Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is all about bold, herby freshness meeting cool, juicy sweetness — and it genuinely delivers on both fronts. The pesto here skips the usual pine nuts entirely, built instead from packed basil, fresh parsley, garlic, and a generous pour of extra-virgin olive oil, with a bright hit of lemon and a subtle warmth from ground turmeric. That means anyone avoiding seeds can dig in without scanning labels or second-guessing a single ingredient. Tossed with cubed cantaloupe or honeydew and crisp English cucumber, the green pesto clings beautifully to the fruit after a short rest in the fridge, letting every flavor settle and deepen. A scatter of torn mint at the end adds one last layer of cool, aromatic lift. It's the kind of dish that looks impressive on a platter but comes together with almost no effort — perfect for a warm-weather lunch, a cookout side, or an elegant starter that happens to be completely worry-free.
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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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