Pregnancy Friendly Basil-Pesto Cucumber Salad
Cool, crisp, and coated in a vibrant herb sauce, this cucumber salad is the kind of dish that feels genuinely refreshing — especially when your appetite is unpredictable and you want something light but full of flavor. The pesto here skips the usual pine nuts and parmesan entirely, leaning instead on fresh basil, parsley, bright lemon juice, and a touch of turmeric for color and a gentle anti-inflammatory boost. That makes it a smart, wholesome choice when you're being more mindful about what goes into your meals. Salting the cucumbers first and letting them drain means you get crisp, never-watery bites that actually hold onto all that gorgeous green sauce. The garlic is cooked into nothing — it's blended raw and used in a modest amount, so the flavor is present without being overwhelming. Everything comes together in one food processor and one bowl, which is exactly the kind of low-effort, high-reward cooking that makes sense when energy isn't always on your side. Serve it immediately for the best texture, or prep the pesto ahead and toss it together just before eating.
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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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