Carrageenan Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid homemade herb pesto — this salad is the kind of dish that looks impressive but comes together with minimal effort. The pesto is built entirely from scratch using fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil, which means you have complete control over every single ingredient that goes into it. That matters more than you might think, because store-bought pestos and many pre-made dressings frequently contain additives and thickeners — including carrageenan — that can be tricky to spot on a label. Here, there's nothing hidden and nothing processed; just bright, clean flavors you can feel good about. Salting the cucumbers first and letting them drain is a small step that makes a big difference, pulling out excess moisture so the pesto clings beautifully rather than turning watery. A hit of turmeric in the pesto adds a subtle warmth and a gorgeous golden undertone to the green without overpowering the fresh herb flavor. Serve it immediately for the best texture, or prep the components separately and toss right before the table.
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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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