Black Pepper Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant, herb-forward pesto in this refreshing salad that feels like summer in every bite. The pesto skips the usual pine nuts and, crucially, contains zero black pepper — instead, a pinch of turmeric adds a subtle warmth and a gorgeous golden hue to that bright green sauce. Fresh basil and parsley do the heavy lifting here, blended with garlic, lemon juice, and good olive oil into something silky and deeply aromatic. Salting the cucumbers first and letting them drain means you get crisp, flavorful slices that hold up beautifully under the pesto rather than turning watery. It's the kind of dish that looks impressive on a platter but comes together in minutes with just a food processor and a handful of fresh ingredients. A final drizzle of olive oil and torn basil leaves make it feel genuinely restaurant-worthy without any extra effort.
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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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