Nutmeg Free Basil-Pesto Cucumber Salad
Crisp, cool cucumber meets a vibrant herb pesto in this refreshing salad that feels like summer in every bite. The homemade pesto leans on fresh basil, parsley, garlic, and a bright hit of lemon juice — no warming spices like nutmeg anywhere in sight, so you can dig in without a second thought. A pinch of turmeric gives the sauce 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 the small but mighty step that keeps everything from turning watery, so the pesto clings beautifully to each slice or ribbon. The whole thing comes together in one food processor and a single mixing bowl, which means minimal cleanup and maximum reward. Finished with a drizzle of good olive oil and torn fresh basil, it's the kind of simple, stunning dish you'll want to bring to every potluck or weeknight 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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