Xanthan Gum Free Basil-Pesto Cucumber Melon Salad
This salad is a stunning collision of sweet, cool, and herbaceous — juicy melon and crisp cucumber tossed in a vibrant homemade pesto that's bright with fresh basil, parsley, lemon, and a subtle warmth from turmeric. The whole thing comes together in a food processor with zero fuss, and a quick chill in the fridge lets those flavors meld into something that tastes far more impressive than the effort involved. For anyone navigating thickener-free eating, this recipe is naturally in the clear — every single ingredient is whole and unprocessed, with no stabilizers or additives anywhere in sight. That's actually one of the best things about building a pesto from scratch: you control exactly what goes in, and nothing sneaky gets to hitch a ride. The lemon zest and juice keep the herb oil tasting fresh and lively rather than heavy, so it coats the fruit without weighing it down. Torn mint scattered over the top right before serving adds one more layer of cool, aromatic flavor that makes the whole bowl feel like something you'd order at a nice restaurant. It's the kind of dish that disappears fast at a summer gathering — and nobody needs to know how easy it was.
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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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