Hazelnut Free Basil-Pesto Cucumber Salad
Pesto is one of those sauces that sounds simple but can hide a lot of surprises — many store-bought versions and restaurant preparations sneak in pine nuts or other tree nuts that make them off-limits for people avoiding hazelnuts or dealing with broader tree nut sensitivities. This homemade version keeps things clean and bright, built entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil, with a pinch of turmeric that gives it a gorgeous golden-green glow. You know exactly what went into the blender, which makes the whole dish feel as relaxing to eat as it is to make. The cucumbers get a quick salt-and-drain treatment before they meet the pesto, which pulls out excess moisture so the dressing actually clings instead of sliding off into a watery puddle at the bottom of the bowl. The result is crisp, cool slices or silky ribbons coated in a herby, garlicky sauce with a little citrus brightness from the lemon. It's the kind of salad that disappears fast at a summer table, and honestly, it works just as well as a light lunch on its own. A final drizzle of olive oil and a handful of torn fresh basil on top make it look like something from a restaurant without any extra effort.
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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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