Macadamia Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant herb pesto in this refreshing salad that feels like summer in every bite. The homemade pesto here skips the pine nuts entirely and leans on fresh basil, parsley, garlic, and a bright hit of lemon juice to build serious flavor — no tree nuts of any kind in sight. That little trick of salting the cucumbers first and letting them drain is what separates a watery, limp salad from one with real texture and presence. The turmeric adds a subtle warmth and a gorgeous golden tint to the green pesto that makes the whole dish look almost too pretty to eat. Tossed together and finished with a drizzle of good olive oil and torn fresh basil, it comes together in minutes and works beautifully as a light side or a starter. Store-bought pestos can be a minefield when you're avoiding certain nuts, so blending your own from scratch means you know exactly what's going into the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!