Beef Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant homemade pesto in this refreshing salad that feels like summer in every bite. The dressing skips store-bought shortcuts entirely — fresh basil, parsley, garlic, lemon juice, and a touch of turmeric come together in the blender to create something bright, herby, and genuinely gorgeous in color. Salting the cucumbers first and letting them drain is a small but smart step that keeps the whole dish from turning watery, so the pesto clings beautifully to every slice or ribbon. This is the kind of recipe that looks far more impressive than the effort it actually requires. It's naturally plant-based and built entirely from produce, herbs, and good olive oil, so there's nothing to swap or second-guess. Serve it straight away for the best texture, or finish it with a drizzle of olive oil and torn basil leaves for a little extra flair.
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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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