Sesame Free Basil-Pesto Cucumber Salad
Crisp, cool cucumbers draped in a vivid herb pesto make for a salad that feels both refreshing and surprisingly bold. The homemade pesto here skips the pine nuts and leans entirely on fresh basil, parsley, garlic, lemon juice, and good olive oil — so the flavor is bright and clean without any of the usual store-bought mystery ingredients that can sneak in unwanted allergens. A pinch of turmeric gives the sauce a gorgeous golden-green hue that makes the whole dish look like it came straight from a restaurant kitchen. Salting the cucumbers first and letting them drain is a small step that pays off big, keeping the pesto from turning watery and ensuring every ribbon or round stays perfectly coated. The whole thing comes together in one food processor and a single mixing bowl, which means less cleanup and more time actually enjoying it. Serve it immediately for maximum crunch, or let it chill briefly if you want the flavors to meld a little more. It's the kind of simple, produce-forward dish that earns a permanent spot in your warm-weather rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!