Rice Free Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Cool, crisp cucumbers meet a vibrant, herb-forward pesto in this refreshing salad that feels like summer in every bite. The pesto here skips the pine nuts and parmesan you'd find in a classic version, leaning instead on fresh basil, parsley, garlic, and a bright hit of lemon juice — all blended into a silky, vivid green sauce with a subtle warmth from turmeric. Salting the cucumbers first and letting them drain is a small step that makes a big difference, pulling out excess moisture so the pesto clings beautifully rather than sliding off into a watery puddle. Every component is naturally grain-free, so there's no need to swap or substitute a single thing — it just works. The whole dish comes together in one colander, one food processor, and one bowl, which means cleanup is as easy as the cooking. Finish it with a drizzle of good olive oil and a handful of torn basil leaves for a platter that looks genuinely impressive without any extra effort. It's the kind of side dish that disappears fast at the table.

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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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