Peanut Free Basil-Pesto Cucumber Salad
Classic store-bought pesto often lists pine nuts or other tree nuts on the label — and cross-contact with peanuts at manufacturing facilities can make it a gamble. This homemade version skips all of that entirely, blending fresh basil, parsley, garlic, lemon juice, and olive oil into a vibrant, nut-free sauce you can feel completely confident about. The result is a bright, herbaceous pesto that coats every cucumber slice in bold, garden-fresh flavor. Salting the cucumbers first and letting them drain is a small but smart step that keeps the salad from turning watery, so the pesto clings beautifully rather than pooling at the bottom of the bowl. A whisper of turmeric gives the sauce a gorgeous golden-green hue and a subtle earthy warmth that makes this feel like anything but a basic side dish. Finished with a drizzle of good olive oil and torn fresh basil, it's light, refreshing, and impressive enough to bring to a summer gathering without a second thought.
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!