Pecan Free Basil-Pesto Cucumber Salad
Traditional pesto often calls for pine nuts or gets swapped with walnuts or pecans depending on who's making it — but this version skips the nuts entirely and still delivers that vivid, herby punch you're after. The secret is a generous base of fresh basil and parsley blended with garlic, lemon juice, and good olive oil, which creates a sauce that's bright, smooth, and completely satisfying on its own. A pinch of turmeric gives the pesto a subtle warmth and an almost electric green color that makes the whole dish look stunning on the table. The cucumbers get salted and rested first, which draws out excess moisture so they stay crisp rather than watery when tossed with the dressing. Whether you slice them into thin rounds or peel them into long, elegant ribbons, every piece gets coated in that glossy, garlicky pesto. It comes together quickly with just a food processor and a colander, making it an easy go-to for warm-weather meals, potlucks, or a refreshing side that actually gets people talking.
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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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