Vegan Basil-Pesto Cucumber Salad
Crisp cucumbers meet a vibrant, herb-packed pesto in this refreshing salad that feels both light and deeply satisfying. The homemade pesto skips the parmesan and pine nuts you'd typically find in a classic version, relying instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — meaning it's completely plant-based without any compromise on flavor. A pinch of turmeric gives the sauce a subtle warmth and a gorgeous golden-green hue that makes the whole dish look stunning on a platter. Salting the cucumbers first and letting them drain is a small but smart step that keeps everything from getting watery, so the pesto clings beautifully to every slice or ribbon. The food processor does most of the heavy lifting, and the whole thing comes together with minimal effort. Finished with a drizzle of olive oil and torn fresh basil, it's the kind of dish that looks far more impressive than the work it actually takes. Serve it immediately for maximum crunch and color — it's a guaranteed crowd-pleaser at any table.
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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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