Xanthan Gum Free Basil-Pesto Cucumber Salad
Crisp cucumber meets a vivid, herb-forward pesto in a salad that feels both refreshing and surprisingly bold. Salting the cucumbers first draws out excess moisture, so the pesto clings to every slice or ribbon instead of pooling at the bottom of the bowl — a small step that makes a big difference in the final texture. The pesto itself is blended from fresh basil, parsley, garlic, lemon juice, and olive oil, with a pinch of turmeric that gives it an extra glow and a subtle warmth. Every single ingredient here is naturally free of xanthan gum, which means no label-scanning, no specialty products, and no compromises on flavor. Many store-bought dressings and pestos sneak in stabilizers and thickeners, so making your own from scratch is genuinely the easiest way to keep things clean. This one comes together in a food processor in under a minute, and the result is a bright, glossy sauce that tastes like it took far more effort than it did. Serve it immediately for the freshest flavor, or keep the components separate until you're ready to plate.
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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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