Artificial Flavors Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant homemade pesto in a salad that feels like summer in every bite. The pesto comes together entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil — nothing from a jar, nothing with a label full of unrecognizable additives. A pinch of turmeric gives the sauce a subtle warmth and a gorgeous golden-green hue that makes the whole dish look like it belongs on a restaurant menu. Salting the cucumbers first and letting them drain is a small but smart step that keeps everything from turning watery, so the pesto actually clings to each slice or ribbon. Because every component is made from scratch with whole, recognizable ingredients, you never have to second-guess what's in your bowl. It comes together quickly and is just as impressive served at a backyard gathering as it is alongside a quiet weeknight dinner.
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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.
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