Ginger Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vibrant homemade pesto make for a salad that feels both refreshing and surprisingly indulgent. The herb-forward sauce comes together in a blender with fresh basil, parsley, garlic, lemon juice, and a touch of turmeric for color and warmth — and every single ingredient is completely free of the root spice that can sneak into so many dressings and sauces. Salting the cucumbers first and letting them drain is a small but smart step that keeps the pesto from getting watery, so each bite stays bold and well-coated. The result is a bright, glossy dish that looks like it came from a restaurant but takes almost no effort to pull off. It works beautifully as a light lunch, a crowd-pleasing side at a summer cookout, or an elegant starter on a platter with torn basil scattered over the top. Because everything is made from scratch here, there are no mystery blends or pre-made sauces to second-guess — just clean, fresh ingredients you can see and trust.
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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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