Sesame Free Basil-Pesto Cucumber Melon Salad
This vibrant summer salad is a total crowd-pleaser — sweet, juicy melon and cool cucumber get tossed in a bright, herbaceous pesto that you blend right at home in minutes. The dressing is built from fresh basil, parsley, garlic, olive oil, and a hit of lemon, with a pinch of turmeric that gives it a gorgeous golden-green hue. Because the pesto is made entirely from scratch, there's no need to scan store-bought labels for hidden sesame oil or tahini — ingredients that sneak into plenty of commercial pestos and dressings. Everything here is clean, simple, and completely within your control. A short rest in the fridge lets the flavors meld beautifully, so by the time it hits the table the pesto clings to every piece of fruit and cucumber in the best possible way. Torn fresh mint scattered over the top adds one last layer of cool, aromatic freshness that makes this feel genuinely special. It's the kind of dish that looks impressive at a summer gathering but comes together with almost no effort at all.
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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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