BHA & BHT 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 pesto skips the pine nuts and parmesan entirely, leaning instead on fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil for a sauce that's bright, herby, and completely made from scratch. That matters more than it might seem — store-bought pestos and bottled dressings are common hiding spots for synthetic preservatives like BHA and BHT, so blending your own in a food processor puts you fully in control of what goes into the bowl. A quick salt-and-drain step pulls excess moisture from the cucumbers first, so the pesto clings beautifully rather than turning watery. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Finished with a drizzle of olive oil and torn fresh basil, this salad comes together fast and is best served right away while everything is still vivid and fresh.
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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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