Coconut Free Basil-Pesto Cucumber Salad
Crisp, cool cucumber meets a vibrant herb pesto in this refreshing salad that feels like summer in every bite. The pesto skips the pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, and a bright hit of lemon juice to build serious flavor — no dairy, no nuts, and absolutely nothing derived from coconut anywhere in the ingredient list. That golden touch of turmeric gives the sauce a gorgeous, jewel-toned green with a subtle warmth that makes this feel a little more special than your average cucumber dish. Salting the cucumbers first and letting them drain is the small but mighty step that keeps everything from turning watery, so the pesto actually clings to each slice or ribbon instead of pooling at the bottom of the bowl. The whole thing comes together in a blender or food processor, which means minimal prep and maximum payoff. Serve it immediately for the best texture, or pile it onto a platter with a drizzle of good olive oil and a handful of torn basil for a presentation that looks far more effortful than it actually was.
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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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