Cinnamon Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid homemade pesto make for a salad that feels both refreshing and surprisingly satisfying. The pesto here skips the usual pine nuts and leans entirely on fresh basil, parsley, garlic, lemon juice, and good olive oil — so every element is clean, bright, and completely free of warming spices that can sneak into store-bought sauces and dressings. A pinch of turmeric gives the sauce a gorgeous golden-green hue without adding any heat or spice complexity, which makes this a genuinely safe and flavorful option when you need to avoid cinnamon and similar aromatics. Salting the cucumbers first and letting them drain is a small step that pays off big — you get slices that stay crisp rather than watery once the pesto is tossed in. The whole thing comes together in one food processor and a single mixing bowl, which means less cleanup and more time enjoying the results. Serve it immediately for maximum crunch, or let it sit for a few minutes if you prefer the cucumbers to absorb a little more of that herby, garlicky dressing. It works beautifully as a light lunch, a vibrant side dish, or an easy addition to any spread where fresh flavors are the star.
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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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