Seeds Free Basil-Pesto Cucumber Salad
Crisp cucumbers meet a vibrant, herb-packed pesto in a salad that feels both refreshing and surprisingly bold. The pesto here skips the pine nuts and Parmesan you'd find in a classic version, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil to build all that flavor — which also makes it naturally free of seeds and seed-derived ingredients without any awkward substitutions. 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 a small step that makes a big difference, keeping everything crisp instead of watery once the pesto goes on. The whole thing comes together in one food processor and a single mixing bowl, so cleanup is minimal and the payoff is huge. Serve it immediately for the best texture, or pile it onto a platter with torn basil and a drizzle of olive oil for a presentation that genuinely impresses.
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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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