Lactose Free Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Most store-bought pestos sneak in parmesan or other aged cheeses, which makes them a no-go if dairy is a problem for you. This version skips the cheese entirely and leans on bright, herbaceous flavor instead — two full cups of fresh basil, a handful of parsley, garlic, lemon juice, and a golden hint of turmeric that makes the sauce almost glow. The result is a pesto that's genuinely vibrant and punchy without needing any dairy to feel rich or satisfying. Tossed with cool, crisp cucumber — salted first to draw out excess moisture so nothing gets watery — it comes together as a refreshing salad that feels a little fancy but takes almost no effort. The quick salt-and-drain step is a small move that makes a big difference, keeping every slice or ribbon perfectly coated rather than swimming in liquid. Finish it with a drizzle of good olive oil and a scatter of torn basil and you have something that looks stunning on a platter. It's the kind of dish that disappears fast at a summer table, and nobody will miss the cheese.

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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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