Cool, crisp cucumbers meet a vibrant homemade pesto in this refreshing salad that feels like summer in every bite. The pesto skips the usual pine nuts and parmesan, leaning instead on fresh basil, parsley, garlic, lemon juice, and a touch of turmeric for a bright, herbaceous sauce that coats every cucumber slice beautifully. Salting the cucumbers first and letting them drain is a small but smart step — it draws out excess moisture so the pesto clings rather than pools, keeping the whole dish lively and flavorful rather than watery. The result is a clean, grain-free dish with zero hidden grains or fillers to worry about, since every ingredient is straightforward and easy to verify. It comes together in one food processor and a single mixing bowl, which means minimal cleanup and maximum payoff. Serve it immediately for the best texture, or pile it onto a platter with a drizzle of good olive oil and torn fresh basil for a presentation that looks far more impressive than the effort required.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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