Tree Nut Free Basil-Pesto Cucumber Salad
Classic pesto often calls for pine nuts, but this bright, herb-forward version skips them entirely without sacrificing any of the bold, garlicky flavor you're after. The sauce comes together in a blender with fresh basil, parsley, lemon juice, a touch of turmeric, and good olive oil — that's it. Salting the cucumbers first and letting them drain means you get crisp, flavorful slices that hold up beautifully under the pesto instead of turning watery on the plate. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Everything comes together quickly, making it an ideal last-minute side for a weeknight dinner or a showstopper addition to a summer spread. A final drizzle of olive oil and a handful of torn basil leaves take it from simple to stunning in about thirty seconds.
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!