Honey Free Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Cool, crisp cucumbers meet a vibrant, herb-forward pesto in this refreshing salad that feels like summer in every bite. The homemade pesto is built entirely from fresh basil, parsley, garlic, lemon juice, and good olive oil — no sweeteners, no shortcuts, just clean, punchy flavor. A pinch of turmeric gives the sauce a subtle warmth and a gorgeous golden-green hue that makes the whole dish look as good as it tastes. Salting the cucumbers first and letting them drain is a small step that makes a big difference, keeping the pesto from turning watery and ensuring every slice stays perfectly coated. The blender does most of the heavy lifting, so this comes together quickly with minimal effort. Finished with a drizzle of olive oil and torn fresh basil, it's the kind of dish that looks impressive enough for a dinner party but is easy enough for a weeknight. Serve it immediately for the best texture and the brightest color.

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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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