Legume Free Basil-Pesto Cucumber Salad
Crisp cucumbers meet a vibrant, herb-forward pesto in a salad that feels both refreshing and surprisingly bold. The pesto here skips the pine nuts and parmesan that typically define the sauce, leaning instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — which means it's naturally free of legumes and still delivers serious flavor. A quick salt-and-drain step pulls excess moisture from the cucumbers so the pesto clings beautifully rather than pooling at the bottom of the bowl. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the bright green sauce even more striking on the plate. Everything comes together in minutes with just a food processor and a few fresh ingredients, making it an ideal last-minute side for warm-weather meals. Serve it immediately for the best texture, or let it sit for a few minutes if you prefer the cucumbers a little more relaxed and silky. Either way, it's the kind of simple, produce-driven dish that disappears fast.
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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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