Walnut Free Basil-Pesto Cucumber Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(11)

Crisp, cool cucumbers meet a vibrant, herb-forward pesto in a salad that feels both refreshing and surprisingly bold. The homemade pesto here skips the tree nuts entirely — built instead on fresh basil, parsley, garlic, lemon juice, and good olive oil — so you get all that lush, green flavor without any of the usual concerns about nut-based recipes. 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 step that makes a big difference, pulling out excess moisture so the pesto clings to every slice instead of turning watery. Whether you cut the cucumbers into thin rounds or peel them into long, elegant ribbons, the result is a dish that feels fancy enough for a dinner party but comes together in minutes. Finish with a drizzle of olive oil and a handful of torn fresh basil, and you have a side salad that's as beautiful as it is easy.

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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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