MSG Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid homemade pesto — this salad is the kind of dish that looks like it took serious effort but comes together in minutes. The pesto is blended entirely from scratch using fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil, which means you know exactly what's going in and there's no reaching for a jarred sauce that might carry hidden additives. That quick salting step on the cucumbers is a small but smart move — it draws out excess moisture so the pesto clings beautifully to every slice or ribbon instead of sliding right off. The turmeric adds a subtle warmth and a gorgeous golden tint to the bright green sauce without overpowering the fresh herb flavor. Because every ingredient here is whole and unprocessed, this is a genuinely clean, naturally seasoned dish that doesn't rely on flavor enhancers of any kind. Finish it with a drizzle of good olive oil and a handful of torn basil, and it's ready to steal the show at any table.
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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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