Almond Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant, herb-forward pesto in a salad that feels both refreshing and surprisingly bold. The pesto here skips nuts entirely — built instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — so you get all that lush, green flavor without any tree nut concerns. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the bright green sauce even more visually striking. Salting the cucumbers first and letting them drain is a small but smart step that keeps the whole dish from turning watery, so every bite stays crisp and well-coated. The food processor does most of the heavy lifting, streaming the olive oil in slowly to create a silky, cohesive sauce that clings beautifully to each cucumber round or ribbon. It comes together quickly and looks stunning on a platter, making it just as fitting for a weeknight dinner as it is for a summer gathering. Finish with a drizzle of olive oil and a handful of torn basil, and you have something that tastes far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 2 large english cucumbers
- ½ tsp fine sea salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Slice the cucumbers into thin rounds or use a vegetable peeler to cut them into long ribbons, about 1/8-inch thick. Transfer to a colander set over the sink, toss with 1/2 tsp fine sea salt, and let stand for 10 minutes until the cucumbers have released some liquid. Pat dry with paper towels.
- 2
Combine the basil, parsley, garlic, lemon juice, 1/4 tsp fine sea salt, and turmeric in a food processor or blender. Pulse 5–6 times until the herbs are roughly chopped.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!