Cashew Free Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Crisp, cool cucumbers draped in a vivid, herb-forward pesto — this salad is the kind of thing that disappears fast at any table. The pesto here skips the nuts entirely, built instead on a generous base of fresh basil and parsley, bright lemon juice, garlic, and good olive oil, with a pinch of turmeric that gives it an almost electric green color. That means anyone navigating tree nut concerns can dig in without a second thought, no substitutions required. Salting the cucumbers first and letting them drain is a small but smart step that keeps the whole dish from turning watery, so every bite stays crisp and the pesto clings beautifully. The food processor does the heavy lifting, making this feel effortless even when you want something that looks a little impressive. A final drizzle of olive oil and a handful of torn basil on top take it from weeknight side to something you'd genuinely be proud to serve at a dinner party. Eat it right away while the cucumbers are at their crunchiest and the pesto is still brilliantly fresh.

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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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