Pistachio Free Basil-Pesto Cucumber Salad
Bright, herby, and impossibly fresh, this cucumber salad is the kind of dish that disappears fast at any table. The real star is the homemade pesto — built from fresh basil, parsley, garlic, lemon juice, and a touch of turmeric that gives it a gorgeous golden-green hue. Traditional pesto recipes often call for pine nuts or pistachios as a base, but this version skips the nuts entirely and still delivers that bold, aromatic punch you're after. Salting the cucumbers first and letting them drain means you get crisp, flavorful bites instead of a watery mess — a small step that makes a big difference. Everything comes together in a food processor in under a minute, so the effort is minimal but the results look seriously impressive. Finish it with a drizzle of good olive oil and a handful of torn basil, and you've got a side dish that's as beautiful as it is satisfying.
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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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