Chestnut Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant homemade pesto in a salad that feels both refreshing and surprisingly bold. Salting the cucumbers first draws out excess moisture, so the pesto clings to every slice or ribbon instead of sliding off into a watery puddle at the bottom of the bowl. The herb sauce itself is blended from fresh basil, parsley, garlic, lemon juice, and a touch of turmeric — that last ingredient gives the green an almost electric brightness and adds a subtle warmth you won't quite be able to put your finger on. Because the pesto is made entirely from scratch with straightforward pantry staples, there's no need to scan labels or second-guess store-bought sauces that might contain unexpected tree nuts. Everything here is clean, plant-based, and completely transparent. A final drizzle of good olive oil and a handful of torn basil leaves take it from weeknight-simple to dinner-party-worthy in about thirty seconds flat. Serve it immediately while the cucumbers are still crisp and the pesto is at its most vivid.
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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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