BHA & BHT Free Basil-Pesto Radish & Cucumber Salad
Fresh, vibrant, and built entirely from whole ingredients you can trust, this crisp salad is the kind of dish that feels like summer in a bowl. The homemade pesto is the real star here — blended from packed basil leaves, fresh parsley, garlic, lemon juice, and extra-virgin olive oil, it comes together in minutes with nothing processed or preserved. That matters a lot when you're avoiding synthetic antioxidants like BHA and BHT, which sneak into many store-bought pestos, dressings, and even bottled oils under vague labeling. Making the sauce yourself means you know exactly what went in, and the result is a loose, bright-green coating that clings beautifully to every cucumber round and radish slice. The quick salt-and-rest step draws out excess moisture from the vegetables first, so the pesto stays bold and doesn't get watered down on the platter. Peppery radishes and cool cucumber create a satisfying crunch that holds up well, making this just as good for a dinner party spread as it is for a weekday lunch.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt
For the salad
- 2 medium english cucumbers, thinly sliced into rounds
- 1 bunch radishes (about 10–12), thinly sliced
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Place the cucumber rounds and sliced radishes in a large mixing bowl. Sprinkle with 1/4 tsp salt, toss to coat, and let stand for 10 minutes until the vegetables release some of their liquid.
- 2
While the vegetables rest, combine the basil leaves, parsley, garlic, lemon juice, and sea salt in a food processor. Pulse 8–10 times until the herbs are roughly chopped.
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