Emulsifier Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers meet a vibrant, herb-forward pesto in a salad that feels both refreshing and surprisingly bold. The homemade pesto is built entirely from whole, recognizable ingredients — fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil — which means there are no hidden additives or stabilizers to worry about, unlike many store-bought dressings and sauces that quietly sneak in emulsifying agents. Salting the cucumbers first and letting them drain is a small but smart step that keeps the salad from turning watery, so the pesto clings beautifully to every slice or ribbon. A touch of turmeric gives the sauce a warm golden hue and a subtle earthiness that makes the whole dish look as good as it tastes. Everything comes together in one food processor and a single mixing bowl, which means minimal cleanup and maximum payoff. Serve it immediately for the best texture, or prep the pesto and cucumbers separately and toss just before plating.
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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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