Capsaicin Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in this refreshing salad that feels like summer in every bite. The homemade pesto leans on fresh basil, parsley, garlic, and a bright hit of lemon juice — no store-bought shortcuts needed, which means you have complete control over every ingredient that goes into the bowl. A pinch of turmeric gives the sauce a gorgeous golden-green hue and a subtle earthy depth that makes the whole dish feel a little more special than your average cucumber salad. 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 rather than pooling at the bottom. For anyone navigating capsaicin sensitivity, this recipe is a genuinely satisfying option — there's no chili, pepper flake, or spice of any kind hiding in the ingredient list, just clean, herby flavor from start to finish. It comes together quickly and serves beautifully on a platter with a drizzle of good olive oil and a handful of torn basil scattered over the top.
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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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