Pork Free Basil-Pesto Cucumber Salad
Cool, crisp cucumbers meet a vibrant homemade pesto in this refreshing salad that feels like summer in every bite. The pesto skips the pine nuts entirely, leaning on fresh basil, parsley, garlic, and a bright hit of lemon juice to build layers of herby, garlicky flavor — no compromise needed. A pinch of turmeric gives the sauce a gorgeous golden-green hue that makes the whole dish look like it came straight out of a restaurant kitchen. Salting the cucumbers first and letting them drain is the small but mighty step that keeps everything from turning watery, so the pesto actually clings to each slice or ribbon. Every ingredient here is straightforwardly plant-based and free from any meat products, so there is zero guesswork about what is in your bowl. It comes together in one food processor and a single mixing bowl, which means cleanup is as easy as the cooking. Serve it immediately for maximum crunch, or let it sit just a few minutes longer if you want the cucumbers to soak up even more of that bright, glossy sauce.
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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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