Brazil Nut Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers meet a vibrant homemade pesto in this refreshing salad that feels like summer in every bite. The pesto here skips pine nuts entirely and leans on fresh basil, parsley, garlic, and a bright hit of lemon juice — so there's no need to scrutinize a jar label or worry about what nuts might be lurking inside a store-bought sauce. A pinch of turmeric gives the dressing a gorgeous golden-green hue that makes the whole dish look like it came straight from a restaurant kitchen. Salting the cucumbers first and letting them drain is a small but smart step that keeps everything crisp rather than watery, so the pesto actually clings to each slice or ribbon instead of pooling at the bottom of the bowl. The whole thing comes together in one food processor and a single mixing bowl, which means cleanup is as easy as the cooking. Finish it with a drizzle of good olive oil and a handful of torn fresh basil, and you've got a side dish that's as beautiful as it is effortless.
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!