Gluten Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid homemade herb pesto — this salad is the kind of dish that looks like it took serious effort but comes together in minutes. The pesto is blended entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil, so every ingredient is naturally free of gluten without any swaps or substitutions required. A pinch of turmeric gives the sauce a subtle warmth and a gorgeous golden-green hue that makes the whole bowl pop on the table. Salting the cucumbers first and letting them drain is a small but smart step that keeps the pesto from getting watery, so the flavors stay bright and concentrated all the way to the last bite. You can slice the cucumbers into rounds for a casual weeknight side or use a peeler to create elegant ribbons if you're serving guests. Either way, a final drizzle of olive oil and a handful of torn basil leaves take it from simple to stunning. It's the kind of effortless, fresh recipe that earns a permanent spot in your warm-weather rotation.
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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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